Seasoned simply with maple syrup and butter, these mashed sweet potatoes can be made ahead of time and reheated when you're ready to serve.
"Moist sweet potato varieties sweeten during cooking thanks to the action of an enzyme that attacks starch and breaks it down. The enzyme starts to make maltose when the tightly packed starch granules absorb moisture and expand, beginning at around 135°F, and it stops when the rising heat denatures it, at around 170°F."spot between 135 and 170°F for an extended period of time, you can actually induce it to naturally convert its starches into sugars.
*For the record, most vegetables will never soften at 145°F, as pectin, the main structural compound in a vegetable's cell wall, doesn't break down until above 180°F or so. The sous vide sweet potato quarters were still as hard-feeling as their refrigerated counterparts. Much better was to wrap the potatoes in a tightly sealed foil pouch. This traps in any escaping moisture, which prevents the outer layers of the potatoes from overheating as they roast. You end up with more evenly cooked and, more importantly,sweet potatoes that are incredibly easy to peel. By placing the potatoes directly in a cool oven and allowing them to heat as the oven preheats, you can also enhance their enzymatic sweetening.
Nope, but by gum, that's a fantastic idea! The potatoes themselves get a rich, almost toffee-like complexity due to the slow roasting. Adding butter that's been cooked down until its milk solids just begin to turn brown and nutty accentuates that flavor even more.
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