It had been far too long since I had last had poutine and I was craving it! Poutine is a Canadian dish consisting of French fries topped with fresh cheese curds and gravy. How can you go wrong with French fries, cheese and gravy? The sauce or gravy that was leftover from braising the pot roast that I had made earlier was really tasty and I was thinking that it would be perfect to use to make some poutine. I headed out to the cheese monger at the St. Lawrence Market as soon as possible to pick up some fresh cheese curds imported from Quebec which are supposed to be very good for poutine. I had been wanting to try a sweet potato poutine and since I had really enjoyed the baked sweet potato wedges that last time that I had made them I decided to go with therm instead of French fries. My baked sweet potato wedge poutine turned out great! The baked sweet potatoes wedges were crispy on the edges and soft and warm and good on the inside. The cheese curds melted nicely but not too much on the sweet potato wedges and smothered in the super tasty gravy. The sweetness of the potatoes went really well with the saltiness of the cheese and gravy. Each bite transports you to another place, a place of complete enjoyment and contentment. I will have to make poutine more often, though not too often. :)
Note: One of the tricks to making good poutine is to assemble it while the fries and gravy are still piping hot so that the cheese curds begin to melt.
Sweet Potato Poutine(makes 2 servings)
1 pound baked sweet potato wedges (hot)
1 cup cheese curds
1 cup gravy (hot)
1. Place the hot sweet potato wedges on a plate and top with the cheese curd and gravy.
Baked Sweet Potato Wedges
1 pound sweet potatoes (cut into wedges lengthwise)
1 tablespoon olive oil
salt and pepper to taste
1. Toss the sweet potato wedges in the oil, salt and pepper to coat.
2. Place the wedges, skin side down, on a baking sheet.
3. Bake in a preheated 375F oven until golden brown and tender, about 30 minutes.
Simple GravyI prefer to use the gravy from a roast but if I have that poutine craving and I don't have any on hand then you can make a simple one out of a roux and some stock as follows. I still had about a cup of the pot roast gravy left over so I froze it for the next time the craving hits.
2 tablespoons butter
2 tablespoons flour
2 cups beef broth
1 teaspoon soy sauce (optional)
1 teaspoon Worcestershire sauce (optional)
salt and pepper to taste
1. Melt the butter in a small sauce pan.
2. Mix in the flour.
3. Mix in the beef broth and simmer to reduce by half.
4. Mix in the soy sauce and Worcestershire sauce and season with salt and pepper to taste.
Corned Beef Poutine with Guinness Gravy
Poutine with a Mushroom Gravy
Green Bean and Mushroom Poutine
Spicy Sweet Potato Wedges