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!

SWEET POTATO POUTINE

Steps:

• Preheat the oven to 225°C (450°F).Place the potatoes on a baking sheet. Drizzle the oil over them and toss well to coat. Bake in the middle of the oven, turning every 5 minutes, until golden brown, about 20 minutes.In a saucepan, melt the butter, add the shallot and sweat for 5 minutes without browning. Add the flour and cook 3 minutes over medium heat, stirring with a wooden spoon. Add the two cans of broth and stir with a whisk as you bring the mixture to a full boil. Reduce the heat and simmer 10 minutes or until the gravy is thick but pourable. Keep warm over very low heat.When the potatoes are done, divide them evenly on 4 heated plates. Sprinkle with Fetos, drizzle generously with gravy and top with chives.

SWEET POTATO POUTINE

Steps:

• Preheat oven to 450°F and line two cookie sheets with parchment.
• Heat gravy in a small saucepan and keep warm.
• In a large bowl, toss potatoes with oil and salt spread evenly across cookie sheets. Bake for 40 minutes or until well-browned, stirring once and rotating pan positions half-way through.
• Pile sweet potato fries on plate, sprinkle with cheese, smother with warm gravy, and garnish with chives.

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.

SAUSAGE SWEET POTATO SHEET-PAN DINNER

Steps:

• Preheat oven to 425º. Place sweet potatoes and onion in 15x10x1-in. baking pan; drizzle with oil. Sprinkle with brown sugar and seasonings; toss to coat. Bake for 15 minutes. Gently stir in pears; top with sausages., Bake 20 minutes longer, stirring once. Increase oven temperature to 450º. Bake until sausages are golden brown and a thermometer inserted in sausage reads at least 160º, 8-10 minutes longer, turning once.

SWEET POTATO FRIES 'POUTINE'

Steps:

• Prepare fries as directed on package. Remove from oven.
• Heat broiler. Top fries with marshmallows. Broil, 6 inches from heat, 1 min. or until lightly browned.
• Top with remaining ingredients.

SHORT RIB POUTINE

Steps:

• Toss short ribs with flour and pepper, shaking off excess; reserve remaining flour mixture. In a large skillet, heat oil over medium-high heat; brown ribs on all sides. Transfer to a 3-qt. slow cooker, reserving drippings. , In same skillet, saute onion in drippings over medium heat until tender, 2-3 minutes. Add garlic; cook and stir 1 minute. Stir in 1 cup stock; bring to a boil, stirring to loosen browned bits from pan., In a small bowl, whisk reserved flour mixture, chili sauce, ketchup, Worcestershire sauce, brown sugar and remaining stock until smooth; stir into onion mixture. Pour over ribs., Cook, covered, on low until ribs are tender, 6-8 hours. Remove ribs; shred with 2 forks and keep warm. Skim fat from onion mixture; puree using an immersion blender. (Or cool slightly and puree in a blender; return to slow cooker to heat through.), Cook potatoes according to package directions. Serve beef over potatoes; top with gravy and cheese curds.