Sweet Potato Poutine
Poutine is a signature Canadian dish and a point of culinary pride, said to have originated in the 1950's in Quebec. This dish is made with French fries, topped with cheese curds, and smothered with brown gravy. Poutine can be served as a main dish or as a side dish. It is a popular menu item in many pubs and bars.
Throughout the years there have been many variations of this dish, so we decided to have a little fun and create our own variation. We chose sweet potatoes over white potatoes and baked them in the oven with a light coating of Montreal Steak Rub. We used mozzarella cheese, which can be easier to find than cheese curds. You can make this vegetarian by using vegetable broth instead of beef but if you do, don't skip the dried mushrooms. They'll add the umami punch that beef broth would provide.
- 1 1/2 pounds sweet potatoes, scrubbed and cut into fries
- 5 teaspoons olive oil, divided
- 1 Tablespoon Montreal Steak Rub
- 1 1/2 cups low sodium beef broth or vegetable broth, divided
- 3 Tablespoons almond flour or all-purpose flour
- 1 teaspoon Arrowroot Powder
- 1/4 cup yellow onion, chopped
- 1/2 oz dried porcini mushrooms, rehydrated and chopped
- 2 Tablespoons Dried Chives
- 1 cup mozzarella cheese, cut into small cubes
- Preheat oven to 450°F.
- Combine sweet potatoes, 2 teaspoons of olive oil, and Montreal Steak Rub in a large bowl. Toss to coat.
- Spread potatoes evenly on a baking sheet.
- Bake potatoes 20-25 minutes, stirring once or twice, until they are cooked though and slightly crispy on the outside.
- In a small bowl, whisk 1/2 cup of the broth, almond flour and Arrowroot Powder.
- Heat the remaining 3 teaspoons of oil in a medium skillet over medium heat.
- Add onions to skillet and cook until tender.
- Add mushrooms to onions, stir to combine.
- Add the broth mixture and stir constantly until gravy is smooth and begins to thicken, about 3 minutes.
- Add Dried Chives to the gravy and stir to combine.
- Keep gravy warm until ready to serve.
- When potatoes are done, transfer them to a serving platter.
- Sprinkle cheese cubes on top of the fries and top with warm gravy.
