Sweet Potato Poutine

Nothing in life is quite as decadent as poutine, that Canadian treat of French fries and cheese curds swathed in gravy. Come on! Poutine is as comforting as eating warm bread and butter while wearing your pajamas and watching snow fall outside. This version calls for sweet potatoes and adds even more cheese to the gravy.

If you make the full recipe for cheese gravy, you will have extra. Ladle it over mashed potatoes, hash, cooked vegetables, burgers, hot dogs, or warm turkey sandwiches.

Sweet Potato Poutine
1 or 2 large sweet potatoes, peeled and sliced into long strips
olive oil
salt, pepper, nutmeg
1 cup fresh cheese curds

Toss potatoes in olive oil and season generously with salt and pepper. Place single layer on parchment paper lined baking sheet and bake in 350-degree oven until the interiors of potatoes are tender and the exterior s are crisp and golden; about 30 minutes, turning after 15 minutes for even cooking. Season with nutmeg and layer on serving dish with cheese curds. Cover with cheese gravy.

For the cheese gravy:
3 tablespoons each flour and butter
1 cup each low sodium chicken stock and half-n-half
1 1/2 cups shredded cheddar cheese
Salt, pepper, nutmeg

In saucepan melt butter and whisk in flour. Whisk over medium high heat until mixture gets bubbly. Whisk in stock and half-n-half and continue whisking and cooking until gravy is thick. Remove from heat and stir in cheese. When cheese is melted, season to taste with salt, pepper, and nutmeg.


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