Sweet Potato Poutine

TOTAL TIME: 1 hr 30 min
Prep: 30 min
Inactive Prep: 30 min
Cook: 30 min
 
YIELD: 4 Servings
LEVEL: Intermediate

ingredients

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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. Cook's Note: It is important the fries be thoroughly dried before cooking.

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.

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5

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  • on September 30, 2011

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    Wow, we have eaten Poutine in Quebec and the Maritimes for years and loved it, we have eaten Nector's Fries and Gravy in Vermont and loved it, but the two are very different experiences. Melted cheese over fries with beef gravy is not poutine, this dish is definitely Poutine. Our five stars are for the gravy and I can't imagine a better gravy for this heart stopping great dish. We were able to get a supply of cheese curds from some friends in Quebec to go with our baked fries and this dish turned out soooooooooo gooooooood. We're ready for Round 2 this weekend.

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