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Sweet Potato Poutine
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4.93 from 13 votes

Sweet Potato Poutine with Vegetarian Gravy

This Sweet Potato Poutine with Vegetarian Gravy is a healthier alternative to traditional poutine topped with yummy cheese curds!  
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American, Canadian
Servings: 4 people
Calories: 291kcal
Author: Taylor Stinson

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!

Notes

Cut down on prep time by using frozen sweet potato fries instead of homemade fries.
Store the fries in the fridge for 3-5 days then reheat in the oven for 10-15 minutes at 375 F.
Freeze the gravy for up to 3 months. Defrost in the fridge overnight then reheat on the stovetop or reheat in the microwave from frozen.

Nutrition

Calories: 291kcal | Carbohydrates: 21g | Protein: 10g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 1269mg | Potassium: 454mg | Fiber: 3g | Sugar: 7g | Vitamin A: 9944IU | Vitamin C: 7mg | Calcium: 236mg | Iron: 1mg