Sweet Potato Poutine

  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Inactive: 30 min
  • Cook: 30 min
  • Yield: 4 Servings
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Ingredients

Directions

  1. 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.
  2. 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. 
  3. 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. 
  4. 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.
  5. 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. 
  6. 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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