I got the idea to make poutine with sweet potato from Kevin at Closet Cooking. I get a lot of cooking ideas from him. He's very talented. For this recipe, I bought 2 huge sweet potatoes and I never knew how much sweet potatoes shrink when they cook... I also had a hard time cutting beautiful sweet potato wedges, so I had weird shapes. Wedges, strings, half moons...it was a circus of sweet potatoes. And sweet potatoes, especially the large variety, are extremely hard to cut. Kev saw how much trouble I was having and asked if i needed help. It didn't take him long to abandon me with the unfinished task.
Baked Sweet Potato Wedges
- sweet potatoes (cut into wedges lengthwise)
- olive oil
- salt and pepper to taste
- Preheat oven at 375F. Toss the sweet potato wedges in the oil, salt and pepper to coat.
- Place the wedges on a baking sheet.
- Bake until golden brown and tender, about 20-30 minutes.
For the Gravy:
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups beef broth
- 1 teaspoon soy sauce (optional)
- 1 teaspoon Worcestershire sauce (optional)
- salt and pepper to taste
- Melt the butter in a small sauce pan.
- Mix in the flour to make a roux.
- Mix in the beef broth and simmer until thick and smooth.
- Mix in the soy sauce and Worcestershire sauce and season with salt and pepper to taste.
Assemble: Place the sweet potato wedges in a bowl and top with the cheese curd, add gravy on top to melt cheese a bit.
Kev wasn't a huge fan of this because he's not a big fan of sweet potato. I love it. I kept tasting the gravy while it was simmering and I just kept adding pepper into it. The sauce ended up being spicy, which is a not a bad thing. The simple gravy recipe is also good with roast chicken.
4 comments:
i LOVE sweet potatoes.
This is worth its weight in Gold!
pfft. been having sweet potato poutines for months now in Ottawa. :P
i don't like sweet potatoes, but i just tried sweet potato fries and i LOVED them.
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