Upgrade your comfort food game with this Sweet Potato Poutine.
Sweet Potato Poutine
Makes 4 Servings
Ingredients
- 3 tablespoons vegetable oil, divided
- 1 cup chopped smoked sausage
- ½ cup chopped tasso
- ⅓ cup diced white onion
- 1 clove garlic, minced
- 1 tablespoon tomato paste
- 6 tablespoons all-purpose flour
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Creole seasoning
- Sweet Potato Fries (recipe follows)
- 1 (5-ounce) package cheese curds
- Garnish: chopped fresh parsley, ground black pepper
Sweet Potato Fries
- 2 pounds sweet potatoes, peeled and cut into ½-inch sticks
- Vegetable oil, for frying
- Kosher salt, to taste
Instructions
- In a 12-inch cast-iron skillet, heat 1 tablespoon oil over medium heat. Add sausage, and cook, stirring occasionally, until lightly browned, about 5 minutes. Remove sausage using a slotted spoon, reserving drippings in skillet.
- Add tasso and onion to skillet; cook over medium heat, stirring occasionally, until onions are soft and lightly browned, about 3 minutes. Add garlic and tomato paste, and cook, stirring constantly, until fragrant, about 1 minute.
- Add remaining 2 tablespoons oil to tasso mixture. Sprinkle flour on top, and whisk until combined.
- Add half of broth, whisking constantly and scraping bottom of skillet with a wooden spoon. Add sausage, Worcestershire, Creole seasoning, and remaining broth. Bring to boil over medium-high heat, stirring constantly; cook, stirring constantly, until thickened, 1 to 2 minutes. Serve warm over Sweet Potato Fries. Top with cheese curds. Garnish with parsley and pepper, if desired.
Sweet Potato Fries
- Line a rimmed baking sheet with paper towels. Place a wire rack on top.
- In a large bowl, combine sweet potatoes and cold water to cover. Let stand for at least 30 minutes. Drain sweet potatoes, and pat dry.
- In a large Dutch oven, pour oil to a depth of 3 inches, and heat over medium heat until a deep-fry thermometer registers 375°.
- Working in batches, fry sweet potatoes until browned and crisp, 3 to 5 minutes. Remove from oil using a slotted spoon, and let drain on paper towels. Season to taste with salt.
