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.)
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
📖 Recipe
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.
nadia says
I have been thinking about sweet potato poutine for a while and want to make it ASAP :). Yours looks fantastic!
nadia says
I have been thinking about sweet potato poutine for a while and want to make it ASAP :). Yours looks fantastic!
Frenchie says
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...
Frenchie says
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...
Heather says
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.
Heather says
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.
diva says
marc, think i'm convinced. i love chips. i love gravy even more. i must taste this!!
Jan says
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.
diva says
marc, think i'm convinced. i love chips. i love gravy even more. i must taste this!!
Jan says
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.
Kevin (Closet Cooking) says
Sweet potatoes work really well in poutine!
Kevin (Closet Cooking) says
Sweet potatoes work really well in poutine!
Lori Lynn says
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
Lori Lynn says
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
Aran says
even though it's a million degrees outside where we are, this still looks like something I'd devour right about now.
Meaghan says
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!
Aran says
even though it's a million degrees outside where we are, this still looks like something I'd devour right about now.
The Duo Dishes says
Though we've never had poutine, we've heard it is oh so good. Sweet potatoes are what make this sound even better.
Jen says
Your poutine seems the perfect Sunday brunch companion after a fun Saturday night!
tara says
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.)
Meaghan says
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!
We Are Never Full says
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!!
Susan at Sticky, Gooey, Creamy, Chewy says
Those look to die for! I'm not even a gravy fan and I could fall in love with them! Well done!
The Duo Dishes says
Though we've never had poutine, we've heard it is oh so good. Sweet potatoes are what make this sound even better.
Jen says
Your poutine seems the perfect Sunday brunch companion after a fun Saturday night!
Crazy About Cakes says
Looks delicious! I love your site!
tara says
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.)
We Are Never Full says
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!!
Natasha aka 5 Star Foodie says
I haven't heard of this sweet potato preparation before (and I haven't been to Quebec yet either) - fabulous!
Susan at Sticky, Gooey, Creamy, Chewy says
Those look to die for! I'm not even a gravy fan and I could fall in love with them! Well done!
Crazy About Cakes says
Looks delicious! I love your site!
Natasha aka 5 Star Foodie says
I haven't heard of this sweet potato preparation before (and I haven't been to Quebec yet either) - fabulous!
Elra says
Sounds delicious, I love sweet potato.
Jason Sandeman says
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.
elin says
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
Elra says
Sounds delicious, I love sweet potato.
Jason Sandeman says
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.
elin says
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
Peter says
Poutine is a fine food export from Montreal. I remember Heather's and yours looks equally as decadent.
Heather says
i've never had (a?) poutine. the recipe sounds lovely, though, anything with gravy sounds good to me!!
Vibi says
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
The Wind Attack says
Beautiful. Esp. love the backlit steam coming off the dish in the second picture!
Peter says
Poutine is a fine food export from Montreal. I remember Heather's and yours looks equally as decadent.
pigpigscorner says
My hubs would love this! He's all about gravy!
chef E says
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...
Jenni Field says
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!
Heather says
i've never had (a?) poutine. the recipe sounds lovely, though, anything with gravy sounds good to me!!
Vibi says
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
feeding maybelle says
Oh, poutine is wonderful--and this almost makes it healthy.
katiek says
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.
The Wind Attack says
Beautiful. Esp. love the backlit steam coming off the dish in the second picture!
pigpigscorner says
My hubs would love this! He's all about gravy!
chef E says
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...
Jenni Field says
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!
feeding maybelle says
Oh, poutine is wonderful--and this almost makes it healthy.
katiek says
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.