Sweet Potato Poutine

Sweet Potato Poutine
  • 4 servings
  • 0:20 Preparation
  • 0:30 Cooking
  • 0:50 Total Time


Add all
  • 4

    sweet potatoes, peeled and cut into french fries

  • 1/4 cup
    (60 mL)

    grapeseed oil

  • updated classic gravy

  • 1/4 cup
    (60 mL)


  • 1

    shallot, minced

  • 6 Tbsp.
    (90 mL)


  • 10 oz
    (284 mL)

    can beef broth, undiluted

  • 10 oz
    (284 mL)

    can chicken broth, undiluted

  • Sufficient quantity, water

  • 150 g

    diced goat fetos cheese

  • 2 Tbsp.
    (30 mL)

    chives, chopped


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.

Source: Saputo