This Sweet Potato Poutine with Vegetarian Gravy is a healthier alternative to traditional poutine topped with yummy cheese curds!
Ingredients and substitutions
Fries
- Sweet potatoes – cut down on prep time by using frozen sweet potato fries instead.
- Olive oil – substitute for another neutral cooking oil such as avocado oil.
- Salt & pepper – to taste.
- Cayenne pepper – paprika would also be good and will give your fries a bit of kick.
Gravy
- Butter – swap out for your favourite dairy-free butter substitute.
- Mushrooms – use any variety of mushrooms of your choice.
- Yellow onion – white onion or shallots would be the best substitutes here.
- Garlic – I prefer freshly minced garlic but jarred minced garlic will work in a pinch.
- Flour – cornstarch will work if you’re looking for a gluten-free option.
- Vegetable broth – you can use chicken broth instead, but then the gravy won’t be vegetarian.
- Red wine – leave this out if need be.
Toppings
- Cheese curds – these are classic to poutine. You can use grated mozzarella, Swiss or cheddar instead, but your poutine won’t taste as authentic.
- Green onions – garnish with fresh parsley instead or leave this off altogether.
How to make sweet potato poutine
- Cook the sweet potato fries.
- Combine the gravy ingredients.
- Blend the gravy.
- Top the fries with cheese curds.
- Ladle the gravy over top and dig in!
What to add to your poutine
Poutine doesn’t have to be limited to gravy and cheese – add any other toppings as you see fit! Bacon, leftover turkey and rotisserie chicken are all great ways to get some protein in, and you can add on some veggies or garnishes like hot pepper.
If you’re serving this poutine at a party, you can even create a poutine bar. Lay out a variety of topping options and let guests add on their faves.
Here are some great poutine topping options:
- Shredded mozzarella, Swiss or cheddar
- Bacon crumbles
- Chili
- Sour cream
- Pulled pork
- Shredded lobster meat
- Sauteed veggies
Frequently Asked Questions
Poutine is a classic Canadian dish! It consists of fries (in this case sweet potato fries) that are topped with creamy gravy, cheese curds and a variety of toppings. I made this poutine a bit healthier by using sweet potato fries and vegetarian gravy.
The vegetarian gravy for this recipe is made of butter, mushrooms, yellow onion, garlic, flour, vegetable broth and red wine. You can use a store-bought gravy if you’d like, but the homemade version is so easy to make. I suggest blending it using an immersion blender to get that perfect creamy texture.
The three main components of poutine are fries, gravy and cheese curds. As long as you have those three main components, you can add on whatever additional toppings you like.
Storing and reheating
Though I doubt you'll have any leftovers (LOL), these sweet potato fries can be stored in the fridge for about 3 to 5 days. To reheat, simply place the fries on a parchment-lined baking sheet and bake them in the oven for 10-15 minutes at 375° Fahrenheit. You can also microwave the fries (they reheat better than regular potato fries), but just know that they will be a bit soggy and won’t have the same texture.
Freezing the gravy
Unfortunately, you can't freeze the poutine or the fries, but you can freeze the gravy! Freeze it in a small glass container for up to 3 months.
You can defrost it in the fridge overnight then heat it up in the microwave or on the stovetop. You can also reheat from frozen – just microwave it for 6-7 minutes, stirring halfway through. You won't even know you're using leftover gravy as long as you make the fries fresh!
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Meal prep tools for this recipe
- Freeze the gravy in glass microwave-safe bowls for up to 3 months.
Sweet Potato Poutine with Vegetarian Gravy
Ingredients
Fries
- 2 sweet potatoes
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
Gravy
- 2 tbsp butter
- 2 cups mushrooms sliced
- 1 large yellow onion diced
- 2 cloves garlic minced
- 1 tbsp flour
- 3 cups vegetable broth
- 2 tbsp red wine optional – this is just for added flavour
Toppings
- 1 cup Cheese curds
- 4 Green onions sliced
Instructions
- Preheat oven to 475 F.
- Cut sweet potatoes into 1/2 inch thick fries, then immerse in cold water to get rid of starch. Dry fries with clean towel and place in large bowl.
- Toss fries with olive oil, salt, pepper and cayenne pepper then transfer to parchment-lined baking sheets (you will probably need one sheet per potato). Roast in the oven on the middle oven rack for 15 minutes, then flip and cook for another 12-15 minutes.
- Meanwhile, while fries are cooking, make your gravy. In medium saucepan on med-high heat, add butter. Add mushrooms and onion to pan, sautéing for about 6-7 min, stirring often. Add garlic and flour, stirring well, then add vegetable broth and red wine, bringing mixture to a boil. Simmer for 10-15 min. For a creamy and smooth consistency, blend gravy using an immersion blender.
- Fries should be finished around this time, so pull them out of the oven and transfer them to a pasta bowl or plate. Sprinkle with cheese curds, then ladle gravy overtop. Garnish with green onions, then serve and enjoy!
Comments & Reviews
Kristen @ A Mind Full Mom says
Now this is fun way to eat sweet potatoes 🙂
Taylor Stinson says
Thank you, totally agree?
Rachel @ Simple Seasonal says
Great recipe! I’m poutine obsessed and I love the twist you put on it!
Taylor Stinson says
Thanks Rachel 🙂
Stephanie says
Somehow, despite growing up in Quebec and developing a love for the greasiest poutines out there, I never thought of making it myself. This is such a good option because 1, it’s a little healthier than casse-croute fare, and 2, I can eat it on my couch! Can’t wait to try this.
Taylor Stinson says
Thanks Stephanie!! I have never made a traditional poutine but was definitely craving the flavours and luckily this worked out. By the way, the best poutine I’ve ever had was in Montreal. You Quebec-ers have really nailed the dish 😉
ceecee says
My 9 year old son loves poutine! Can’t wait to try this!
Taylor Stinson says
Aww that’s so sweet! Let me know how it turns out if you try it!
Dana says
DUDE! You are my savior right now. MY SAVIOR.
My Mom brought me legit cheese curds from Canada at Christmas and I wanted to make poutine before going pescetarian in the new year but…I never got around to it. “No problem!” I thought – because the supermarket has those packets of mushroom and onion gravy. Unfortunately, listed in the ingredients of these, is beef fat. WOMP womb. So, I thought I was probably doomed. BUT NOPE. TAYLOR SAVES THE DAY.
I am totally going to make some veg gravy and blog my poutine and shout out to you SO HARD.
Taylor Stinson says
OMG Dana your comment just made my life hahahaha! I can’t believe the grocery store “veggie” gravy uses beef fat!! I mean what are you supposed to use!!? My gravy is definitely less rich-tasting than beef gravy but I can guarantee to you at least that it is completely vegetarian 😉 If you make it definitely tag me, I’d love to see your pics!! Thanks so much for your sweet comment, it really means a alot 🙂
Julia (@Imagelicious) says
These are some of the most appetizing pictures ever. The way the curds are melting and the gravy! I want some of this right now!!! I have T-Fal ActiFry that I use for fries, I think it’s time for Sweet Potatoes Poutine!
Taylor Stinson says
Aww thanks Julia 🙂 I have been wanting to get an ActiFry for sooooo long, I’m super jealous you have one!! Between that, a better knife and a food processor…I swear I get more excited over kitchen gadgets these days than I do clothes, makeup, etc. I guess I’m growing up lol!
Tara @ Choperella says
I’m literally salivating, your photo’s are fantastic. Sweet potatoes are such a great substitution with all the nutritional benefits! I guess I’ll be indulging in some poutine soon, guilt free!! Thanks!
Taylor Stinson says
Hahahaha thanks Tara!! I think the cheese curds are what keep the integrity of this poutine. You just can’t settle for any other kind of cheese here!
Amanda C says
Oh what a fun spin on a Canadian classic! Can’t argue the benefits of using Sweet Potatoes over boring ol’russets.
Taylor Stinson says
Thanks Amanda! Now that sweet potatoes are in season I’m finding I’m using them more and more in my recipes!
janet @ the taste space says
Looks like a fabulous recreation of a Canadian classic. Which reminds me I am due for a kimchi poutine fix. 🙂
Taylor Stinson says
OMG don’t even get me started on kimchi poutine, seriously. I may just go off my diet this week hahaha
Louisa [Living Lou] says
Yum! I love poutine too and the changes you made to the classic sound amazing! I love the idea of a vegetarian gravy and it’s something that I’ve been trying to perfect over the past little while. I’ll have to try your recipe 🙂
Taylor Stinson says
Thanks Louisa!! The vegetarian gravy definitely has a distinguishable taste unlike beef gravy but it’s a different kind of “good”. Hope you try it!