Sweet Potato Poutine

Preheat the oven to 225°C (450°F).
Place the potatoes on a baking sheet. Drizzle the oil over them and toss well to coat. Bake in the middle of the oven, turning every 5 minutes, until golden brown, about 20 minutes.
In a saucepan, melt the butter, add the shallot and sweat for 5 minutes without browning. Add the flour and cook 3 minutes over medium heat, stirring with a wooden spoon. Add the two cans of broth and stir with a whisk as you bring the mixture to a full boil. Reduce the heat and simmer 10 minutes or until the gravy is thick but pourable. Keep warm over very low heat.
When the potatoes are done, divide them evenly on 4 heated plates. Sprinkle with Fetos, drizzle generously with gravy and top with chives.