Recipe courtesy of Nadia G
Episode: Rehab Recipes
Sweet Potato Poutine
Total:
1 hr 30 min
Active:
30 min
Yield:
4 Servings
Level:
Intermediate
Total:
1 hr 30 min
Active:
30 min
Yield:
4 Servings
Level:
Intermediate

Ingredients

  • 4 large sweet potatoes, sliced into 1/4-inch French fries
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 to 3 shallots, thinly sliced
  • Pinch sea salt and freshly ground black pepper
  • 2 cups organic beef stock
  • Pinch fresh thyme leaves
  • Pinch brown sugar
  • Handful minced fresh parsley
  • Peanut oil or canola oil, for deep frying
  • 2 cups cheese curds*

Directions

Push potatoes through a French fry cutter, or hand cut so that pieces are uniform in size. Soak in ice water for 30 minutes to 1 hour.

Heat a pan on medium, melt butter. Add the flour and whisk vigorously for about 8 minutes until the roux is amber colored. Remove the pan from the heat. 

In another pan, saute the shallots in olive oil over medium heat for a few minutes until the edges are crisp and golden. Add the sea salt and pepper. Deglaze with organic beef stock, add thyme, brown sugar, and bring to a simmer. Whisk in the roux and let reduce on medium low for 15 minutes. Take off the heat and stir in fresh, minced parsley. 

Heat enough peanut oil to come half-way up the side of a heavy pot to 375 degrees F, or use a deep-fryer. Strain the chilled sweet potato fries and dry them in a salad spinner.

Using a fry basket, fry the potatoes in small batches for 5 minutes, then lay them on a wire rack, set over a paper-towel lined sheet pan to drain the excess oil. 

Place the fries on a plate, top with the cheese curds and smother with hot gravy.

Cook's Note

*May be found online or in specialty cheese stores. It is important the fries be thoroughly dried before cooking.

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