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Sweet Potato Poutine with Mushroom-Herb Gravy
- 3 large sweet potatoes, cut into 1/4″ batons
- 3 TB vegetable oil
- 1/2 lb cheese curds
- 3 TB butter
- 1 shallot, minced
- 1 1/2 lb mushrooms, stemmed and sliced
- 3 tsp fresh thyme, minced
- 1 1/2 tsp fresh rosemary, minced
- 1 1/2 tsp fresh sage, minced
- 1/2 cup dry white wine
- 2 1/2 cup mushroom broth, divided
- 1/2 cup heavy cream
- 1 TB cornstarch
- Kosher salt and freshly ground black pepper, to taste
This healthy take on the Canadian classic also happens to be vegetarian and gluten-free! Full of vitamins and minerals, this tasty dish of comfort food will leave you feeling satisfied but not overwhelmed.
Preheat oven to 450° F. Melt bu tter in large skillet over med-high heat. Add shallot, stir for 1 minute, then add fresh mushrooms, sage, rosemary, and half the thyme. Sauté until mushrooms are tender, about 5 minutes, and remove to a bowl. Add white wine to skillet and boil for 2 minutes. Add 2 1/4 cup mushroom stock and mushroom-herb mix to skillet and boil for 10 minutes. Meanwhile, toss sweet potatoes with vegetable oil and a pinch of salt, and bake until golden brown, about 20 minutes. When mushrooms are ready, lower heat and whisk in heavy cream. In separate bowl, mix remaining mushroom stock and cornstarch, and add this to the gravy. Cook until thickened to desired consistency, about 10-20 minutes, stirring frequently. To assemble poutine, pile sweet potatoes on plate, sprinkle cheese curds on top, and then pour mushroom-herb gravy over. Garnish with remaining chopped thyme.
