French Canadian Sweet Potato Poutine Recipes

SWEET POTATO POUTINE

Steps:

• Preheat oven to 450°.
• Peel and chop your sweet potatoes so that they're fry size, about a 1/4 inch square. The smaller they are, the faster they'll cook, so try to keep them all about the same size.
• Place the fries in a bowl and fill with water, soaking for about 10 minutes.
• Dump cornstarch into a large ziplock bag. Drain your bowl of fries, and put the fries in the bag. Shake until they're all lightly coated.
• Add olive oil to the bag, and shake until coated again.
• Place fries on a tin-foil covered baking tray (heads up - the tin foil makes for an easier time cleaning, but they will stick to it when it comes time to flip them!), and make sure they aren't really touching each other. You want nice crispy fries, and that won't happen if they're touching too much.
• Bake for 25-30 minutes, flipping at about 15 minutes. Every oven is different, so make sure to check them! You'll know they're done once the ends start getting brown.
• Heat your gravy so that it's nice and hot while the fries are cooking. You want to serve this HOT!
• Divide the fries into individual bowls. Dump half of the cheese curds in each bowl, then top with the gravy.
• The gravy will melt the cheese curds, and turn everything into a gooey, delicious mess! Dig in!

REAL POUTINE

Steps:

• Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
• Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
• Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.

SWEET POTATO POUTINE

Steps:

• Prepare the fries according to the package directions. Keep the oven on after they are done baking.
• Meanwhile, combine the brown sugar, butter, cream, vanilla and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, stirring to dissolve the sugar. Once the sauce comes to a full and rolling boil, cook for 1 minute more. Remove from the heat and keep the sauce warm.
• Whisk together the granulated sugar and cinnamon in a large bowl. Toss the hot baked fries in the cinnamon sugar until evenly coated. Pile them into an 8- to 9-inch heatproof serving dish and scatter the marshmallows over the top. Put the serving dish on a baking sheet and return to the oven. Bake until the marshmallows soften and just start to brown on top, about 5 minutes. Drizzle with the warm brown sugar sauce before serving.

FRENCH CANADIAN SWEET POTATO POUTINE

Steps:

• Slice sweet potato into 1/4in thick french fry slices.
• Toss with canola oil, sprinkle with salt and pepper.
• Arrange in single layer on a cookie sheet.
• Bake at 425F for 20-25 minutes.
• Meanwhile, heat butter and flour over medium heat in a saucepan.
• Add beef stock, whisk well, lower heat and cook for 10-15 minutes or until thickened (you can also use a can of pre-made gravy).
• When sweet potato fries are done, arrange them on a plate, layer with cheese, and smother with gravy
• Enjoy.