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Sweet Potato Poutine
Sweet potato poutine is your new winter addiction. Salty and sweet, it's the quintessential Canadian comfort food.
Cuisine: Canadian
Servings: 2 bowls
Author: Cristina
  • 2 large sweet potatoes
  • 1 tbsp corn starch
  • 1 tbsp olive oil
  • Additional toppings (optional - I usually don't add any): salt, pepper, oregano, rosemary.
  • 1 cup cheese curds (You might be able to get these from a local dairy, as they may not have them in your grocery store if you're not in Canada. If not, 1 cup shredded mozzarella will do.)
  • 1 1/2 cups gravy of any kind. Can be chicken , turkey, roast beef, pork, brown... any will do. I generally use homemade.
  1. Preheat oven to 450°.
  2. 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.
  3. Place the fries in a bowl and fill with water, soaking for about 10 minutes.
  4. 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.
  5. Add olive oil to the bag, and shake until coated again.
  6. 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.
  7. 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.
  8. Heat your gravy so that it's nice and hot while the fries are cooking. You want to serve this HOT!
  9. Divide the fries into individual bowls. Dump half of the cheese curds in each bowl, then top with the gravy.
  10. The gravy will melt the cheese curds, and turn everything into a gooey, delicious mess! Dig in!