Sweet Potato Poutine Food

SWEET POTATO POUTINE

Steps:

• Preheat oven to 450°.
• Peel and chop your sweet potatoes so that they're fry size, about a 1/4 inch square. The smaller they are, the faster they'll cook, so try to keep them all about the same size.
• Place the fries in a bowl and fill with water, soaking for about 10 minutes.
• Dump cornstarch into a large ziplock bag. Drain your bowl of fries, and put the fries in the bag. Shake until they're all lightly coated.
• Add olive oil to the bag, and shake until coated again.
• Place fries on a tin-foil covered baking tray (heads up - the tin foil makes for an easier time cleaning, but they will stick to it when it comes time to flip them!), and make sure they aren't really touching each other. You want nice crispy fries, and that won't happen if they're touching too much.
• Bake for 25-30 minutes, flipping at about 15 minutes. Every oven is different, so make sure to check them! You'll know they're done once the ends start getting brown.
• Heat your gravy so that it's nice and hot while the fries are cooking. You want to serve this HOT!
• Divide the fries into individual bowls. Dump half of the cheese curds in each bowl, then top with the gravy.
• The gravy will melt the cheese curds, and turn everything into a gooey, delicious mess! Dig in!

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.

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.