> Sweet Potato Poutine - before today never heard of it. Has anyone
tried this?
>
> From CRBD
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> Sweet potatoes may be a delicious root vegetable, but as their
popularity increases, the question is how to make them stand out in
the potluck spread or on the dinner table? Use this poutine recipe
that includes winter ingredients like cranberries and sage to make a
sweet potato dish with an elevated flavor. You may want to consider
doubling up on this recipe; it'll go fast at the party.
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>
> Ingredients
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> 1 20-ounce bag of Alexia Sweet Potato Fries
>
> For the cranberry gravy:
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> 1 cup cranberries (frozen cranberries are fine)
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> 1/2 cup water
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> 2 tablespoons honey
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> 1/2 cup butter
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> 2 cups chicken broth
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> 2 tablespoons cornstarch
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> 2 tablespoons water
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> For the fried sage leaves:
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> 2 cups vegetable oil
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> 8 fresh sage leaves
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> For the bacon and cheese garnish:
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> 8 slices turkey bacon
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> 1 cup bocconcini mozzarella
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>
> Directions
> Ingredients
>
> 1 20-ounce bag of Sweet Potato Fries
>
> For the cranberry gravy:
>
> 1 cup cranberries (frozen cranberries are fine)
>
> 1/2 cup water
>
> 2 tablespoons honey
>
> 1/2 cup butter
>
> 2 cups chicken broth
>
> 2 tablespoons cornstarch
>
> 2 tablespoons water
>
> For the fried sage leaves:
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> 2 cups vegetable oil
>
> 8 fresh sage leaves
>
> For the bacon and cheese garnish:
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> 8 slices turkey bacon
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> 1 cup bocconcini mozzarella
>
>
> Bake the sweet potato fries as per instructions.
>
> In a medium saucepan, heat cranberries, water, and honey to
boiling. Reduce heat to medium low and simmer 10 minutes or until
cranberries start to break down. Strain the cranberry mixture and mash
the pulp through the strainer. Discard the skins.
>
> Add butter, chicken broth, and pureed cranberries to the saucepan
and bring to a boil. Reduce heat to medium low and simmer, stirring
frequently, for 5 minutes. Make a slurry by mixing 1 tablespoon
cornstarch with 1 tablespoon cold water in a small bowl. Slowly add
the cornstarch slurry to the simmering sauce. Bring the sauce back up
to a boil, then turn down heat again and simmer for another 5 minutes,
whisking constantly until thickened a bit. Set aside and keep warm.
>
> Heat vegetable oil in a small skillet over medium high heat. Add
sage leaves and fry for 15 seconds or until crisp. Drain on a paper
towel.
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> Cook turkey bacon in the oven at 400 degrees for 15 minutes. Let
cool, then crumble.
>
> Preheat broiler to high. Add the fries to a medium cast iron
skillet. Top the fries with crumbled turkey bacon and bocconcini. Put
the skillet in the oven and broil for 2 to 3 minutes or until the
cheese is just starting to melt. Pour the sauce over the fries and
cheese, garnish with fried sage leaves, and serve immediately
>
>