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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
  • ½ cups low-sodium chicken stock
  • 1 tablespoon port
  • 1 teaspoon demi-glace
  • ¼ teaspoon fresh thyme (stems removed, leaves chopped)


  • 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.