Sweet Potato Poutine
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Sweet Potato Poutine
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My version of the Québécois classic Poutine made with sweet potato fries covered in cheese curds and a rich gravy.
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Ingredients
- 2 large sweet potato
- 2 tablespoons vegetable oil
- 114 grams cheese curds
for gravy
- 2 tablespoons butter cultured, unsalted
- 1 small shallot (minced)
- 1 tablespoon all-purpose flour
- ½ cups chicken stock low-sodium
- 1 tablespoon port wine
- 1 teaspoon demi-glace
- ¼ teaspoon thyme stems removed, leaves chopped, fresh
Instructions
- Put the oven rack in the upper middle position and turn on to 450 degrees F.
- Peel and cut the potatoes into ¼" sticks. Toss in canola oil to coat (don't use olive oil, which has a lower smoke point and will burn in the oven). Sprinkle with some sea salt then lay in a single layer on a baking sheet. Put in the oven and bake for 20-25 minutes or until golden brown.
- While the potatoes are in the oven, prepare the gravy. Heat the butter in a small saucepan over medium heat and add the shallots sauteing until soft and fragrant. Add the flour and stir to coat. Whisk in the chicken stock and port.
- As the gravy begins to thicken, turn down the heat to medium low and add the demi-glace and thyme, stirring with a spatula to dissolve. Continue cooking until the demi-glace is completely dissolved and the gravy is smooth.
- To serve, just pile up the potatoes and crumble the cheese curds on top. Pour the gravy over all of it and garnish with some minced parsley.
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