Sweet Potato Poutine Recipe - Canadian Favourites
|The potato fries|
|Sweet potatoes||2 Large, cut into uniform 1/4-inch sticks|
|Oil||1 Cup (16 tbs) (For deep frying)|
|The miso gravy|
|Miso||1 1⁄2 Tablespoon (red miso)|
|Prepared mustard||1 Tablespoon|
|Soy sauce||1 Dash|
|Sesame oil||1 Dash|
|Water||2 Cup (32 tbs)|
|Goat cheese||1⁄4 Cup (4 tbs), crumbled (as required)|
|Green onions||2 Tablespoon (as required)|
1. In a pot heat up a couple of inches of oil to 325 F. Working in batches cook the fries for about 3 to 4 minutes till tender. Strain and dry on paper towels.
2. For the second cooking turn up the heat to 375 F, working in batches again fry the potatoes until golden brown and crisp. This would only take about a minute or two. Drain on paper towels and season with salt.
3. In a large mixing bowl combine red miso, prepared mustard, soy sauce, sesame oil and flour. Gradually whisk in water until smooth.
4. Take a frying pan, heat it up to a medium heat and pour the sauce mix and bring to a boil. When it starts to boil, reduce the heat and simmer until thickened.
5. Add 1 tablespoon of butter for added richness and texture. Finally give it a taste and season with salt and pepper.
6. In a serving bowl lay down a generous pile of fries an top it with an even distribution of goat cheese.
7. Follow that with a miso gravy and finish with chopped green onions.
8. Serve warm and fresh.
The cooking time of the fries will depend upon how thick the fries have been cut.