Sweet Potato Poutine
Poutine (pu-teen) is a signature Canadian dish and a point of culinary pride 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 and is said to have originated in the 1950's in Quebec. Throughout the years there have been many variations of this dish, and it is now a popular menu item in many pubs and bars. A similar dish in the States might be Chili Cheese Fries.
We decided to have a little fun with this tasty dish and create our own variation. To lighten things up, we chose sweet potatoes over white potatoes and baked them in the oven with a light coating of our Montreal Steak Rub. We used part skim mozzarella cheese instead of higher in fat cheese curds, as well as Dried Porcini Mushrooms and Almond Flour in the gravy.
Our variation, while substantially lower in fat and calories, is not lacking in flavor at all. Our bold Montreal Steak Rub is hand blended from coriander seed, black pepper, red bell pepper, onion, garlic, dill, coarse sea salt, caraway seed, thyme and lemon peel.
- 1 1/2 lbs 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
- 1 teaspoon Arrowroot Powder
- 1/2 oz Dried Porcini Mushrooms, rehydrated and chopped
- 1/4 cup yellow onion, chopped
- 2 Tablespoons Dried Chives
- 1 cup part-skim mozzarella cheese, cut into small cubes
- Preheat oven to 450 degrees
- Combine potatoes, 2 teaspoons of olive oil and Montreal Steak Rub in a large bowl and 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 and cook until tender.
- Add mushrooms, 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.