Sweet Potato Fries Poutine Food

SWEET POTATO POUTINE

Steps:

• Push potatoes through a French fry cutter, or hand cut so that pieces are uniform in size. Soak in ice water for 30 minutes to 1 hour.
• Heat a pan on medium, melt butter. Add the flour and whisk vigorously for about 8 minutes until the roux is amber colored. Remove the pan from the heat.
• In another pan, saute the shallots in olive oil over medium heat for a few minutes until the edges are crisp and golden. Add the sea salt and pepper. Deglaze with organic beef stock, add thyme, brown sugar, and bring to a simmer. Whisk in the roux and let reduce on medium low for 15 minutes. Take off the heat and stir in fresh, minced parsley.
• Heat enough peanut oil to come half-way up the side of a heavy pot to 375 degrees F, or use a deep-fryer. Strain the chilled sweet potato fries and dry them in a salad spinner.
• Using a fry basket, fry the potatoes in small batches for 5 minutes, then lay them on a wire rack, set over a paper-towel lined sheet pan to drain the excess oil.
• Place the fries on a plate, top with the cheese curds and smother with hot gravy.

SWEET POTATO FRIES 'POUTINE'

Steps:

• Prepare fries as directed on package. Remove from oven.
• Heat broiler. Top fries with marshmallows. Broil, 6 inches from heat, 1 min. or until lightly browned.
• Top with remaining ingredients.

SWEET POTATO FRIES WITH MALT VINEGAR

Steps:

• Add the julienned potatoes to a bowl filled with ice water while you heat the oil.
• Preheat the oil in a cast iron skillet or fryer to 325 degrees F. In a small bowl, add all the spices and combine well.
• Remove the potatoes from the ice water and pat dry with paper towels. Fry the potatoes, in batches, for 3 to 4 minutes to cook the inside. Remove the potatoes from the oil to a bowl and bring the oil up to 350 degrees F. Add the potatoes and fry again, in batches, this time to cook the outside until golden brown. (They will not achieve the texture of a French fry, but will have a nice color and be slightly crispy).
• Remove the potatoes from the oil to a paper towel lined plate. Transfer the potatoes to a serving bowl or platter. Sprinkle generously with the spice mix and sprinkle with malt vinegar. Serve immediately.

SWEET POTATO FRIES

Steps:

• Preheat oven to 425 degrees.
• Put cut fries into large ziploc bag with olive oil, put in salt, garlic and cinnamon and shake to coat.
• Place fries onto baking sheet leaving space between fries.
• Put in oven for 10 minutes and then flip them over.
• Place back in for 10 more minutes.
• They should be soft on the inside and browned on the outside.
• Let cool for 5 minutes.
• You may also use regular potatoes or 1/4 packet taco seasoning to alter taste to your liking.

FRENCH CANADIAN SWEET POTATO POUTINE

Steps:

• Slice sweet potato into 1/4in thick french fry slices.
• Toss with canola oil, sprinkle with salt and pepper.
• Arrange in single layer on a cookie sheet.
• Bake at 425F for 20-25 minutes.
• Meanwhile, heat butter and flour over medium heat in a saucepan.
• Add beef stock, whisk well, lower heat and cook for 10-15 minutes or until thickened (you can also use a can of pre-made gravy).
• When sweet potato fries are done, arrange them on a plate, layer with cheese, and smother with gravy
• Enjoy.