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Home ► Recipes ► Low-Sugar

Sweet Potato Poutine

Updated: 11.08.23 | Marc Matsumoto | 56 Comments

No ratings yet
My version of the Québécois classic Poutine made with sweet potato fries covered in cheese curds and a rich gravy.
Recipe
Sumptuous gravy, squeaky cheese curds, and caramelized sweet potato fries on a plate.

As with many of my culinary discoveries, this Sweet Potato Poutine was inspired by an event that left me feeling deprived and hungry. That's when my keen curiosity and sense of adventure peaks, and I set out to find a way to quench my yearnings with new ideas and dishes.

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 nobody's 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 my sweet potato poutine.)

A steaming plate of Sweet Potato Poutine, ready to serve.

I first came across the brilliance of using sweet potatoes in this dish at one of my favorite blogs. Because the gravy and cheese curds are savory, using sweet potatoes gives this sweet potato poutine a nice balance between the savory 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 or online. Some full fat mozzarella could stand in for them in a pinch. You don't want to have to wait until you can find some cheese curds to try this, after all!

More Luscious, Cheesy Snacks

  • Jalapeño Cheddar Rolls
  • Kimchi Pork Belly Pizza
  • Fried Mac & Cheese Balls
  • Fluffy Zucchini Pancakes

📖 Recipe

Sweet Potato Poutine

No ratings yet
Print Pin
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Yield 2 servings

Units

Ingredients 

  • 2 large sweet potatoes
  • 2 tablespoons vegetable oil
  • 114 grams cheese curds

for gravy

  • 2 tablespoons cultured unsalted butter
  • 1 small shallot (minced)
  • 1 tablespoon all-purpose flour
  • ½ cups low-sodium chicken stock
  • 1 tablespoon port
  • 1 teaspoon demi-glace
  • ¼ teaspoon fresh thyme (stems removed, leaves chopped)

Instructions

  • Put the oven rack in the upper middle position and turn on to 450 degrees F.
  • Peel and cut the potatoes into ¼" 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.
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    Recipe Rating





  1. nadia says

    January 17, 2010 at 4:43 pm

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

    Reply
  2. nadia says

    January 17, 2010 at 12:43 pm

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

    Reply
  3. Frenchie says

    June 15, 2009 at 1:24 pm

    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...

    Reply
  4. Frenchie says

    June 15, 2009 at 9:24 am

    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...

    Reply
  5. Heather says

    June 04, 2009 at 11:18 pm

    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.

    Reply
  6. Heather says

    June 04, 2009 at 7:18 pm

    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.

    Reply
  7. diva says

    June 03, 2009 at 11:53 am

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

    Reply
  8. Jan says

    June 03, 2009 at 8:08 am

    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.

    Reply
  9. diva says

    June 03, 2009 at 7:53 am

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

    Reply
  10. Jan says

    June 03, 2009 at 4:08 am

    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.

    Reply
  11. Kevin (Closet Cooking) says

    June 02, 2009 at 8:42 pm

    Sweet potatoes work really well in poutine!

    Reply
  12. Kevin (Closet Cooking) says

    June 02, 2009 at 4:42 pm

    Sweet potatoes work really well in poutine!

    Reply
  13. Lori Lynn says

    June 02, 2009 at 2:40 pm

    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

    Reply
  14. Lori Lynn says

    June 02, 2009 at 10:40 am

    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

    Reply
  15. Aran says

    June 02, 2009 at 12:48 am

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

    Reply
  16. Meaghan says

    June 01, 2009 at 10:03 pm

    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!

    Reply
  17. Aran says

    June 01, 2009 at 8:48 pm

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

    Reply
  18. The Duo Dishes says

    June 01, 2009 at 7:32 pm

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

    Reply
  19. Jen says

    June 01, 2009 at 7:25 pm

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

    Reply
  20. tara says

    June 01, 2009 at 6:16 pm

    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.)

    Reply
  21. Meaghan says

    June 01, 2009 at 6:03 pm

    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!

    Reply
  22. We Are Never Full says

    June 01, 2009 at 5:39 pm

    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!!

    Reply
  23. Susan at Sticky, Gooey, Creamy, Chewy says

    June 01, 2009 at 4:07 pm

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

    Reply
  24. The Duo Dishes says

    June 01, 2009 at 3:32 pm

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

    Reply
  25. Jen says

    June 01, 2009 at 3:25 pm

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

    Reply
  26. Crazy About Cakes says

    June 01, 2009 at 3:05 pm

    Looks delicious! I love your site!

    Reply
  27. tara says

    June 01, 2009 at 2:16 pm

    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.)

    Reply
  28. We Are Never Full says

    June 01, 2009 at 1:39 pm

    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!!

    Reply
  29. Natasha aka 5 Star Foodie says

    June 01, 2009 at 12:17 pm

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

    Reply
  30. Susan at Sticky, Gooey, Creamy, Chewy says

    June 01, 2009 at 12:07 pm

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

    Reply
  31. Crazy About Cakes says

    June 01, 2009 at 11:05 am

    Looks delicious! I love your site!

    Reply
  32. Natasha aka 5 Star Foodie says

    June 01, 2009 at 8:17 am

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

    Reply
  33. Elra says

    June 01, 2009 at 5:38 am

    Sounds delicious, I love sweet potato.

    Reply
  34. Jason Sandeman says

    June 01, 2009 at 5:26 am

    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.

    Reply
  35. elin says

    June 01, 2009 at 5:16 am

    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

    Reply
  36. Elra says

    June 01, 2009 at 1:38 am

    Sounds delicious, I love sweet potato.

    Reply
  37. Jason Sandeman says

    June 01, 2009 at 1:26 am

    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.

    Reply
  38. elin says

    June 01, 2009 at 1:16 am

    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

    Reply
  39. Peter says

    May 31, 2009 at 11:24 pm

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

    Reply
  40. Heather says

    May 31, 2009 at 9:47 pm

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

    Reply
  41. Vibi says

    May 31, 2009 at 9:36 pm

    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

    Reply
  42. The Wind Attack says

    May 31, 2009 at 8:36 pm

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

    Reply
  43. Peter says

    May 31, 2009 at 7:24 pm

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

    Reply
  44. pigpigscorner says

    May 31, 2009 at 7:23 pm

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

    Reply
  45. chef E says

    May 31, 2009 at 6:26 pm

    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...

    Reply
  46. Jenni Field says

    May 31, 2009 at 5:55 pm

    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!

    Reply
  47. Heather says

    May 31, 2009 at 5:47 pm

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

    Reply
  48. Vibi says

    May 31, 2009 at 5:36 pm

    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

    Reply
  49. feeding maybelle says

    May 31, 2009 at 5:32 pm

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

    Reply
  50. katiek says

    May 31, 2009 at 5:25 pm

    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.

    Reply
  51. The Wind Attack says

    May 31, 2009 at 4:36 pm

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

    Reply
  52. pigpigscorner says

    May 31, 2009 at 3:23 pm

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

    Reply
  53. chef E says

    May 31, 2009 at 2:26 pm

    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...

    Reply
  54. Jenni Field says

    May 31, 2009 at 1:55 pm

    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!

    Reply
  55. feeding maybelle says

    May 31, 2009 at 1:32 pm

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

    Reply
  56. katiek says

    May 31, 2009 at 1:25 pm

    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.

    Reply
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