Steam-Roasted Sweet Potatoes with Coconut and Ginger

Emily Farris
Emily Farris
November 30, 2021
For years, I started this creamy, gingery sweet potato side dish with the Anova Precision Cooker. Now, with the Anova Precision Oven, the sweet potatoes are ready to mash/whip in just a fraction of the time — 27 minutes in the oven versus two hours with the immersion circulator. With this method, they’re super easy to peel, too; the skin lifts right off with a fork.  This recipe calls for coconut cream. If you can’t find that (Trader Joe’s is usually a good bet), cool a can of coconut milk to slightly below room temperature, then drain the water and use the cream that’s left in the can. My original recipe calls for 14 ounces, but anywhere from 7 to 14 ounces will do. (The more coconut cream you use, the creamier the potatoes will be.)
Prep Time
Cook Time
Steam-Roasted Sweet Potatoes with Coconut and Ginger
3 lb
sweet potatoes
1 (14-ounce) can
coconut cream
4 Tbsp
unsalted butter
1 (1-inch) piece
ginger, peeled and grated
Kosher salt
Ground white pepper
Finely shredded unsweetened coconut, for serving (optional)

1. Preheat the Oven

Sous Vide Mode: Off
Steam: 70%
Temp: 425°F
Heat: Rear

2. Prepare Potatoes

Quarter the sweet potatoes and place them, cut-side down, on a parchment-lined sheet pan.
Prepare Potatoes

3. Cook

Transfer to the oven and cook until tender, about 27 minutes.
Sous Vide Mode: Off
Steam: 70%
Temp: 425°F
Heat: Rear
00:27 Timer

4. Peel 

Carefully remove the potatoes from the oven and use a fork to remove the skins. 

5. Blend and Serve

Transfer the peeled potatoes to a large bowl with the coconut cream, butter, and ginger. Blend until smooth using an immersion blender. (Alternatively, transfer ingredients to a countertop blender and blend until smooth.) Season to taste with salt and pepper. Serve topped with shredded coconut, if desired.
Blend and Serve
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