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Sweet Potato Poutine

My version of the Québécois classic Poutine made with sweet potato fries covered in cheese curds and a rich gravy.

Course Sides, Snacks
Cuisine Canadian
Level Intermediate
Main Ingredient Dairy, Potato
Diet Low Sugar
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 servings


  • 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
  • 1/2 cups low-sodium chicken stock
  • 1 tablespoon port
  • 1 teaspoon demi-glace
  • 1/4 teaspoon fresh thyme (stems removed, leaves chopped)


  1. Put the oven rack in the upper middle position and turn on to 450 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.