Poutine is a Canadian gem that’s pretty open-ended in terms of toppings. But have you ever tried subbing in sweet potato fries instead of regular potatoes? Mind blown.
Companies such as Smoke’s Poutinerie have explored creative toppings for their poutine, but they deep fry their ingredients and have limited vegetarian options. This recipe uses baked sweet potato fries made from scratch so you can enjoy the guilty pleasure of poutine, without the oily aspect.
Mushroom gravy is healthier that meat gravies because it has zero lard and is often reduced in salt. When mixed with sweet potatoes and cheddar, it makes for a great snack. This recipe is also good for leftovers; whatever fries remain, store them in an airtight container (separate from the gravy) in the fridge to reheat later in the week.
- 1 large sweet potato, peeled and cut into 1-inch wide strips (french fry shapes)
- 2 tbsp. olive oil
- ½ tsp. paprika
- ½ tsp. dried cumin powder
- ½ tsp. ground black pepper
- Pinch of salt
- 1 cup mushroom gravy (sold in most major grocery stores)
- 1 cup cheddar cheese, cubed
Preheat oven to 375 degrees F. In a large bowl, toss sweet potato, olive oil, paprika, cumin, pepper and salt. Spread on non-greased baking sheet and bake for 40 minutes, stirring every 10.
Once the sweet potato fries are cooked, heat the mushroom gravy on medium-high heat, stirring frequently to prevent burning.
Distribute sweet potato fries evenly into bowls, sprinkle with cheddar cubes, and top with mushroom gravy. Serve immediately.
2 Comments Add yours
That looks absolutely delicious – some great flavours there too.
Thanks! I was a little unsure about using cheddar (I normally use kozzarella) but it turned out well!