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Sweet Potato Poutine

  • 2servings
  • 30minutes

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, E
MineralsZinc, Copper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 large sweet potatoes

  2. 2 tablespoons unsalted butter

  3. 2 tablespoons flour

  4. 2 large shallots, sliced

  5. 1 1/2 tablespoons extra virgin olive oil

  6. Pinch of sea salt and freshly cracked black pepper

  7. 2 cups organic beef stock

  8. handful parsley, minced

  9. pinch of thyme

  10. pinch of brown sugar

  11. 1 litre peanut oil

  12. 1 cup cheese curds

Instructions Jump to Ingredients ↑

  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 then add flour and whisk vigorously for about 8 minutes until the roux is amber colored. Remove from the heat.

  3. In another pan, lightly sauté shallots in olive oil over medium heat for about 1 minute. Add sea salt and pepper. Deglaze with organic beef stock, add thyme, brown sugar and bring to a simmer.

  4. Whisk in the roux and let reduce on medium low for 15 minutes. Stir in fresh, minced parsley.

  5. Strain chilled sweet potato fries and dry them in a salad spinner. It is important the fries be thoroughly dried before cooking.

  6. Heat peanut oil in a heavy pot on medium-high until oil thermometer reaches 375 degrees F. Fry the potatoes in small batches for 5 minutes, then lay them on a wire rack to drain.

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

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