Sweet Potato Poutine

Hot plate of sweet potato poutine, covered in cheese curds and gravy

A number of years ago, I ran off to Montréal over Thanksgiving. My family was’t too happy about this, but I ended up being equally disappointed because I found myself in a place that had celebrated Thanksgiving a month earlier.

You see, I am a gravy fiend and will literally drink the stuff right out of the gravy boat when no-one is looking. With mashed potatoes, it’s a perfect meal, and the thought of missing this had me a little heart broken… That is, until I discovered Poutine!

It’s a weird name that sounds vaguely lewd, but it’s actually a fast food dish that originated in Québec. Whoever came up with this stuff needs to be worshiped because the only thing better than deep fried potatoes, is deep fried potatoes covered in a mound of cheese curd, that’s all swimming in gravy. The heat from the fries and gravy melts the cheese curd making for a creamy pile of meaty carnal heaven. Oh, and did I mention that the potatoes are traditionally fried in horse fat?! (don’t worry no horses were harmed in the making of this poutine)

Sweet potato poutine, piled high with cheese curds and and gravy

I first came across the brilliance of using sweet potatoes in this dish at one of my favourite blogs, Gild the Voodoo Lily. Because the gravy and cheese curds are savoury, using sweet potatoes gives it a nice balance between the savoury and creamy elements.

If you’re in NYC you can get fresh cheese curds at Saxelby Cheesemongers, which has a fantastic selection of unique cheeses, but if you’re elsewhere, you should be able to find it at your local cheese shop.

Sweet Potato Poutine

2 large yams
2 Tbs canola oil

1/4 lbs cheese curds

for gravy
2 Tbs butter
1 small shallot minced
1 Tbs flour
1/2 C chicken stock
1 Tbs port
1 tsp demi-glace
1/4 tsp chopped fresh thyme

Put the oven rack in the upper middle position and turn on to 450 degrees F.

Peel and cut the potatoes into 1/4″ sticks. Toss in canola oil to coat (don’t use olive oil, which has a lower smoke point and will burn in the oven). Sprinkle with some sea salt then lay in a single layer on a baking sheet. Put in the oven and bake for 20-25 minutes or until golden brown.

While the potatoes are in the oven, prepare the gravy. Heat the butter in a small saucepan over medium heat and add the shallots sauteing until soft and fragrant. Add the flour and stir to coat. Whisk in the chicken stock and port.

As the gravy begins to thicken, turn down the heat to medium low and add the demi-glace and thyme, stirring with a spatula to dissolve. Continue cooking until the demi-glace is completely dissolved and the gravy is smooth.

To serve, just pile up the potatoes and crumble the cheese curds on top. Pour the gravy over all of it and garnish with some minced parsley.

  • http://kitchensidecar.blogspot.com/ katiek @kitchensidecar

    Sweet poutine. I have definitely made all the components of this wounderous dish but never together.

    In fact, I have made the curds from scratch before and they are loads of fun. Seriously. Seems like something you would love to do.

    As a side note, poutin is so popular is it a common McD’s menu item — not that yours would resemble it in the faintest.

  • http://kitchensidecar.blogspot.com katiek @kitchensidecar

    Sweet poutine. I have definitely made all the components of this wounderous dish but never together.

    In fact, I have made the curds from scratch before and they are loads of fun. Seriously. Seems like something you would love to do.

    As a side note, poutin is so popular is it a common McD’s menu item — not that yours would resemble it in the faintest.

  • http://feedingmaybelle.blogspot.com/ maybelles mom

    Oh, poutine is wonderful–and this almost makes it healthy.

  • http://feedingmaybelle.blogspot.com maybelles mom

    Oh, poutine is wonderful–and this almost makes it healthy.

  • http://onlinepastrychef.wordpress.com/ Jenni

    Two words (and then some more): Duck. Fat.

    The name is more than vaguely lewd;) I’ve heard of this stuff–cheese, potatoes and gravy? Sign me up!

  • http://onlinepastrychef.wordpress.com/ Jenni

    Two words (and then some more): Duck. Fat.

    The name is more than vaguely lewd;) I’ve heard of this stuff–cheese, potatoes and gravy? Sign me up!

  • http://cookappeal.blogspot.com/ Chef E

    Oh My Marc! I feel the same way, and call myself ‘Gravy Girl’ around friends. Always ask for extra when eating out! I have never fallen in ‘lust’ with food, but I just got my first feelings of ‘gotta have it now’ with this one…

  • http://cookappeal.blogspot.com/ Chef E

    Oh My Marc! I feel the same way, and call myself ‘Gravy Girl’ around friends. Always ask for extra when eating out! I have never fallen in ‘lust’ with food, but I just got my first feelings of ‘gotta have it now’ with this one…

  • http://www.pigpigscorner.com/ pigpigscorner

    My hubs would love this! He’s all about gravy!

  • http://www.pigpigscorner.com pigpigscorner

    My hubs would love this! He’s all about gravy!

  • http://www.windattack.com/ The Wind Attack

    Beautiful. Esp. love the backlit steam coming off the dish in the second picture!

  • http://www.windattack.com/ The Wind Attack

    Beautiful. Esp. love the backlit steam coming off the dish in the second picture!

  • http://lacasserolecarree.blogspot.com/ Vibi

    Hummm… definetaly another one to try!
    I sometimes go to this restaurant (in Montreal, where I live) which serves over 25 kinds of poutines, but none are made with yams… gotta try making my own. Thanks for sharing.

    Now for Quebecers not to get a bad rep, it should be known that the kings of french fries, Belgians, were the first to use a mix of horse and beef fat to fry their potatoes. That was a long time ago, as horse fat is now pretty much banned to commercial usages, in most civilized countries, including… Quebec.

    Nervetheless, I’m truly happy to have dicovered your blog and will come again, for not many foreigners enjoy poutine as much as you did, and that… is quite enough for me to like you!! LOL LOL LOL

  • http://lacasserolecarree.blogspot.com Vibi

    Hummm… definetaly another one to try!
    I sometimes go to this restaurant (in Montreal, where I live) which serves over 25 kinds of poutines, but none are made with yams… gotta try making my own. Thanks for sharing.

    Now for Quebecers not to get a bad rep, it should be known that the kings of french fries, Belgians, were the first to use a mix of horse and beef fat to fry their potatoes. That was a long time ago, as horse fat is now pretty much banned to commercial usages, in most civilized countries, including… Quebec.

    Nervetheless, I’m truly happy to have dicovered your blog and will come again, for not many foreigners enjoy poutine as much as you did, and that… is quite enough for me to like you!! LOL LOL LOL

  • http://diaryofafanaticfoodie.com/ Heather

    i’ve never had (a?) poutine. the recipe sounds lovely, though, anything with gravy sounds good to me!!

  • http://diaryofafanaticfoodie.com Heather

    i’ve never had (a?) poutine. the recipe sounds lovely, though, anything with gravy sounds good to me!!

  • http://www.kalofagas.ca/ Peter

    Poutine is a fine food export from Montreal. I remember Heather’s and yours looks equally as decadent.

  • http://www.kalofagas.ca Peter

    Poutine is a fine food export from Montreal. I remember Heather’s and yours looks equally as decadent.

  • http://www.elinluv.blogspot.com/ Elin

    Hi Marc,

    Another great one from you. Sweet Poutine! Looks delicious!Will try this out one of these days :)

    Btw I have tried out your Crèpes recipe and it turned out light and airy. I have posted up and linked you. Thanks for sharing a wonderful recipe :)

    Elin

  • http://www.elinluv.blogspot.com Elin

    Hi Marc,

    Another great one from you. Sweet Poutine! Looks delicious!Will try this out one of these days :)

    Btw I have tried out your Crèpes recipe and it turned out light and airy. I have posted up and linked you. Thanks for sharing a wonderful recipe :)

    Elin

  • http://welldonechef.com/ Jason Sandeman

    Fantabulous photos. I am currently in the Montreal area. If you ever come back to Montreal, and get a chance, you must go to the Pied de Couchon. They serve a poutine there made with demiglace, fois gras and truffles. I mean, that is just sick!

    Your poutine sauce looks to be rich, and nice. To be honest though, most poutine sauce here is made from a powder, or comes out of the can. I *could* send some your way if you like. LOL

    Keep up the good work! You remind me of myself 16 years ago, when I was aspiring to be a chef.

  • http://welldonechef.com Jason Sandeman

    Fantabulous photos. I am currently in the Montreal area. If you ever come back to Montreal, and get a chance, you must go to the Pied de Couchon. They serve a poutine there made with demiglace, fois gras and truffles. I mean, that is just sick!

    Your poutine sauce looks to be rich, and nice. To be honest though, most poutine sauce here is made from a powder, or comes out of the can. I *could* send some your way if you like. LOL

    Keep up the good work! You remind me of myself 16 years ago, when I was aspiring to be a chef.

  • http://elrasbaking.blogspot.com/ elra

    Sounds delicious, I love sweet potato.

  • http://elrasbaking.blogspot.com elra

    Sounds delicious, I love sweet potato.

  • http://fivestarfoodie.blogspot.com/ Natasha – 5 Star Foodie

    I haven’t heard of this sweet potato preparation before (and I haven’t been to Quebec yet either) – fabulous!

  • http://fivestarfoodie.blogspot.com Natasha – 5 Star Foodie

    I haven’t heard of this sweet potato preparation before (and I haven’t been to Quebec yet either) – fabulous!

  • http://lynettesnewhobby.blogspot.com/ Crazy About Cakes

    Looks delicious! I love your site!

  • http://lynettesnewhobby.blogspot.com Crazy About Cakes

    Looks delicious! I love your site!

  • http://stickygooeycreamychewy.blogspot.com/ Susan at Sticky,Gooey,Creamy,C

    Those look to die for! I’m not even a gravy fan and I could fall in love with them! Well done!

  • http://stickygooeycreamychewy.blogspot.com Susan at Sticky,Gooey,Creamy,Chewy

    Those look to die for! I’m not even a gravy fan and I could fall in love with them! Well done!

  • http://www.weareneverfull.com/ we are never full

    you know after our fun trip to montreal in october last year, we’ve had poutine on the blog backburner b/c i could not friggin find cheese curds. i was going to make them and never got around to it. THANK you for the tip!!! you’re great for that!!

  • http://www.weareneverfull.com we are never full

    you know after our fun trip to montreal in october last year, we’ve had poutine on the blog backburner b/c i could not friggin find cheese curds. i was going to make them and never got around to it. THANK you for the tip!!! you’re great for that!!

  • http://www.sevenspoons.net/ tara

    Oh my. Poutine is a fabulous, fabulous thing. I have always thought it strange that in the US it seems chili fries are common, or cheese fries, but not gravy with fries (or at least, not as common as it is in Canada). Photos and recipes like yours will surely change that!

    (PS. I was born in Montreal, so I choose to think this a personal shout out.)

  • http://www.sevenspoons.net tara

    Oh my. Poutine is a fabulous, fabulous thing. I have always thought it strange that in the US it seems chili fries are common, or cheese fries, but not gravy with fries (or at least, not as common as it is in Canada). Photos and recipes like yours will surely change that!

    (PS. I was born in Montreal, so I choose to think this a personal shout out.)

  • http://www.palatetopen.com/ Jen

    Your poutine seems the perfect Sunday brunch companion after a fun Saturday night!

  • http://www.palatetopen.com Jen

    Your poutine seems the perfect Sunday brunch companion after a fun Saturday night!

  • http://duodishes.wordpress.com/ The Duo Dishes

    Though we’ve never had poutine, we’ve heard it is oh so good. Sweet potatoes are what make this sound even better.

  • http://duodishes.wordpress.com The Duo Dishes

    Though we’ve never had poutine, we’ve heard it is oh so good. Sweet potatoes are what make this sound even better.

  • Meaghan

    Yessss! I live in Montreal, and was actually terrified of poutine when I first moved here. I was sure I would have a heart attack within a week of eating this stuff. However, poutine is an institution in this city, and I have finally succumbed to it’s pure hedonistic fabulousness. I love sweet potatoes much more than the other kind, so this sounds like a safe bet!

  • Meaghan

    Yessss! I live in Montreal, and was actually terrified of poutine when I first moved here. I was sure I would have a heart attack within a week of eating this stuff. However, poutine is an institution in this city, and I have finally succumbed to it’s pure hedonistic fabulousness. I love sweet potatoes much more than the other kind, so this sounds like a safe bet!

  • http://www.cannelle-vanille.blogspot.com/ Aran

    even though it’s a million degrees outside where we are, this still looks like something I’d devour right about now.

  • http://www.cannelle-vanille.blogspot.com Aran

    even though it’s a million degrees outside where we are, this still looks like something I’d devour right about now.

  • http://tastewiththeeyes.blogspot.com/ Lori Lynn

    Oh my goodness, does that look rich. Poutine is new to me, I definitely want to try it! Your photo with the steam is fabulous!
    LL

  • http://tastewiththeeyes.blogspot.com/ Lori Lynn

    Oh my goodness, does that look rich. Poutine is new to me, I definitely want to try it! Your photo with the steam is fabulous!
    LL

  • http://closetcooking.blogspot.com/ Kevin

    Sweet potatoes work really well in poutine!

  • http://closetcooking.blogspot.com Kevin

    Sweet potatoes work really well in poutine!

  • http://www.whatdoiwant2cooktoday.blogspot.com/ Jan

    I’ve never had poutine (and have to admit never even heard of it before) yes I need to get out more often LOL!
    I’m loving the sweet potatoes in this.

  • http://www.whatdoiwant2cooktoday.blogspot.com Jan

    I’ve never had poutine (and have to admit never even heard of it before) yes I need to get out more often LOL!
    I’m loving the sweet potatoes in this.

  • http://www.sugarbar.org/ diva

    marc, think i’m convinced. i love chips. i love gravy even more. i must taste this!!

  • http://www.sugarbar.org diva

    marc, think i’m convinced. i love chips. i love gravy even more. i must taste this!!

  • http://voodoolily.blogspot.com/ Heather

    Thanks for the link-love, Marc, and for the very generous compliment! I’d almost forgotten about poutine. It’s been too long! And it’s the perfect pregnancy food – sweet, cheesy, gravy-y all in one. I found a new source for local, raw milk cheese curds that I might have to try (even though pregnant ladies aren’t supposed to eat cheese from unpasteurized milk, I think heating it makes it safe).

    I wonder if you could use Okinawan purple yam, or if it’d be too starchy? That’d be one psychedelic poutine.

  • http://voodoolily.blogspot.com Heather

    Thanks for the link-love, Marc, and for the very generous compliment! I’d almost forgotten about poutine. It’s been too long! And it’s the perfect pregnancy food – sweet, cheesy, gravy-y all in one. I found a new source for local, raw milk cheese curds that I might have to try (even though pregnant ladies aren’t supposed to eat cheese from unpasteurized milk, I think heating it makes it safe).

    I wonder if you could use Okinawan purple yam, or if it’d be too starchy? That’d be one psychedelic poutine.

  • http://frenchietbd.blogspot.com/ Frenchie

    This looks absolutely amazing! I live in Montreal and I am a huge poutine fan (who isn’t?), making it with sweet potato fries is such a good idea if I could find it in a restaurant I would definitely order it over classic poutine. Now if only food photos could turn into real food…

  • http://frenchietbd.blogspot.com Frenchie

    This looks absolutely amazing! I live in Montreal and I am a huge poutine fan (who isn’t?), making it with sweet potato fries is such a good idea if I could find it in a restaurant I would definitely order it over classic poutine. Now if only food photos could turn into real food…

  • http://fortheloveofyum.wordpress.com/ nadia

    I have been thinking about sweet potato poutine for a while and want to make it ASAP :). Yours looks fantastic!

  • http://fortheloveofyum.wordpress.com nadia

    I have been thinking about sweet potato poutine for a while and want to make it ASAP :). Yours looks fantastic!

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