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Sweet Potato Poutine https://www.metro.ca/userfiles/image/recipes/poutine-patates-sucrees-6749.jpg PT20M PT30M PT50M
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.
4
4 sweet potatoes, peeled and cut into french fries 1/4 cup (60 mL) grapeseed oil 1/4 cup (60 mL) butter 1 shallot, minced 6 Tbsp. (90 mL) flour 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
Sweet Potato Poutine

Sweet Potato Poutine

Rate this recipe
1 Vote
4
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    sweet potatoes, peeled and cut into french fries
  • 1/4 cup
    (60 mL)
    grapeseed oil

  • updated classic gravy
  • 1/4 cup
    (60 mL)
    butter
  • 1
    shallot, minced
  • 6 Tbsp.
    (90 mL)
    flour
  • 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
Imprimer ma sélection

Preparation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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