Method

Peel and dice the potatoes into medium-size pieces.

Toss with 4 tablespoons melted butter, cinnamon, nutmeg, salt, and white pepper, then seal into a sous vide bag and cook for 2 hours at 181°F/83°C.

Once done, pass the potatoes through a fine-mesh sieve for a smoother texture, then mix with crème fraiche.

Transfer sous vide sweet potato mixture to a casserole pan.

Toss the crushed pretzels with 2 tablespoons melted butter and spread on top of the casserole evenly.

Bake in oven at 400°F/204°C for 15-20 minutes, or until slightly brown and bubbly.

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Recipe provided by our partners at Cuisine Solutions.