Sweet Potato Poutine
This slight twist on the classic Canadian poutine uses sweet potato French fries as the base, with squeaky-fresh cheese curds and topped with gravy made from a combination of College Inn® Chicken Broth and Mushroom Stock.
Yield 12 Shareable Servings (1 lb frozen fries and 2 oz cheese each)
| Ingredient | Measure |
|---|---|
| Butter, salted | 1/2 cup |
| All Purpose Flour | 1/2 cup |
| College Inn® Roasted Chicken Broth | 2 cups |
| College Inn® Mushroom Stock | 2 cups |
| Sweet Potato French Fries, prepared, frozen | 9 lbs (12 each 4 cup portions) |
| Fresh Cheese Curds | 1/2 lbs (12 each 1/2 cup portions) |
| Parsley, minced, garnish | 1/4 cup |
TIP
If cheese curds aren’t stocked, substitute with coarsely shredded cheddar.
This gravy is also nice with College Inn® Beef Broth in place of the chicken.
For a unique southwest twist season the fries with a Chipotle Cinnamon seasoning.
Directions:
-
In a heavy bottom saucepan, melt the butter, add flour stirring to form a roux. Gently stir for about 5 minutes on medium heat to cook out the flour taste and develop a nutty roux flavor.
-
Combine the College Inn® Roasted Chicken Broth and College Inn® Mushroom Stock. Slowly add the stocks to roux whisking continuously over medium heat. Stir until the roux blooms and all the stock is added and begins to thicken into a gravy. Hold hot for service.
-
For each order drop 4 cups of sweet potato fries into a preheated 375°F fryer, and cook until golden brown.
-
Plate the fries, top with ½ cup curds and cover with a 3-ounce ladle of gravy. Garnish with 1 teaspoon minced parsley and serve immediately.
-
In a heavy bottom saucepan, melt the butter, add flour stirring to form a roux. Gently stir for about 5 minutes on medium heat to cook out the flour taste and develop a nutty roux flavor.
-
Combine the College Inn® Roasted Chicken Broth and College Inn® Mushroom Stock. Slowly add the stocks to roux whisking continuously over medium heat. Stir until the roux blooms and all the stock is added and begins to thicken into a gravy. Hold hot for service.
-
For each order drop 4 cups of sweet potato fries into a preheated 375°F fryer, and cook until golden brown.
-
Plate the fries, top with ½ cup curds and cover with a 3-ounce ladle of gravy. Garnish with 1 teaspoon minced parsley and serve immediately.
