Sweet Potato Poutine + Sweet Potato Fries recipe

Canada is known for so much: The maple leaf, cheap Viagra and so many beavers — the latter two being regrettably unrelated. Canadians are also known for being chronically friendly, but so are most puppies so I’m not even sure if I can give them that one.


But this post isn’t about beavers or puppies, it’s about poutine (pronounced POOH-TIN — Thanks Johr!). Poutine is a Quebecois dish that is French fries, brown gravy and cheese curds. Dreamy, right?


Sweet Potato Poutine

The first time I heard about poutine was during small talk with a shapeless, rectangular Canadian man with a gruff voice and friendly disposition. He clapped his hands together excitedly and told me that he loved it, but hadn’t had good poutine since he’d been home years prior.


Just then a little girl ran up to him for a hug and was all like, “hi Grandma!” I winced and wished I’d just catch on fire because I’d called her sir like, 4 times. Which, to my credit, though I may be stepping all over sensitive gender boundaries like a landmine laced field, I have to say one thing: Wearing baggy flannel and having thick upper lip stubble is grounds for innocently being called sir. And instead of condemning my presumptions I think I should be congratulated for my southern manners.


And sure, I know hormones go wonky later in life, adding beards to broads and boobs to dudes, but I think just means that in the end we’re all just as sexually unappealing as the day we arrived. Which is kind of comforting. And…has nothing at all to do with poutine.


Hey, I have a distracting idea! Let me teach you how to make French fries from sweet potatoes! (Note: Brandon said the pictures below look like wood and accused them of not “looking real.” It’s not wood. It’s a sweet potato. A real sweet potato. Because we’re making french fries, not Pinocchio.)


First, peel your sweet potato and cut in half by its width, not lengthwise.

Sweet Potato Poutine

Place the potato cut-side-down and cut it down the middle.

Sweet Potato Poutine

Sweet Potato Poutine recipe

Lay the potato down lengthwise and cut into slices ¼ inch wide.

Sweet Potato Poutine

Next, lay the slices down and cut lengthwise every ¼ inch into individual fries.

Sweet Potato Poutine

Place on a baking sheet or within a cast iron skillet and bake those suckers at 425 for 20 minutes!

For the gravy you will get the best results with beef, veal or mushroom stock, but chicken and vegetable stock are great alternatives.


Now, cheese curds are a bit difficult to find in some places, but if you’re lucky (as I am) you have Amish purveyors nearby that have the world’s best cheese curds. If you aren’t so lucky, you can use chunks of white cheddar cheese, or mozzarella in a pinch.


If you’re a blog-skimmer, this is probably the only line you’ll read so let me summarize: poutine is delicious. Make your own French fries. Verify ownership of a penis before calling someone a “sir.”


That about covers everything.



Sweet Potato Poutine


[print_this]Recipe: Sweet Potato Poutine

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 2


For the fries:

  • 1 large sweet potato

For the gravy:

  • 1 tbsp butter
  • 1 tbsp all purpose flour (use arrowroot or coconut flour for paleo compliance)
  • 1 cup dark stock (beef, veal or mushroom work best, but chicken or vegetable will also work)
  • Salt and pepper to taste

Additional ingredients:

  • ¼ cup cheese curds (omit or substitute with cheese of choice for paleo compliance)


  1. For the fries
  2. Preheat oven to 420 degrees.
  3. Peel and cut the sweet potato into preferred French fry cut (see pictures in post).
  4. Spread on a baking sheet or cast iron skillet so no fries are overlapping and bake for 20 to 25 minutes, stirring the fries halfway through cooking.
  5. For the gravy:
  6. In a small saucepan over medium heat, combine flour and butter and stir together to make a roux. Continue cooking over medium heat until the roux turns a light-to-medium brown color.
  7. Add stock and heat, continually stirring, until gravy thickens, just before it starts to boil.
  8. Assembly:
  9. Combine fries and curds on a plate and pour gravy over. Enjoy and share with NO ONE.



12 thoughts on “Sweet Potato Poutine + Sweet Potato Fries recipe

  1. My Canadian cousin was just lamenting the fact that we don’t serve poutine in American fast food joints…I served him sweet potato fries yesterday that he ate right up, but I’ll have to try this recipe as well. Thank you for sharing!

  2. OMG, i’m still laughing hysterically and kinda cringing at your horrible faux-pas! I’ve got tons of embarrassing moments!! Ok, I’m gonna just say it…I know you’re trying to make “poutine” seem delicious…but something about the idea of gravy and cheese curds freaks me out a bit…but doesn’t mean I wouldn’t try it in Quebec but don’t think I’d be craving that so much! I guess it’s kinda like how Southerners think of their biscuits and gravy or hushpuppies…always been dying to try those partly because I like the name!! Welcome back (again) 🙂

    • Hushpuppies are awesome! They’re really crunchy on the outside and pillowy on the inside, AND it’s fried, which makes just about everything better. I admit I’m a biscuits and gravy kind of guy, and poutine is sort of a similar idea but even more delicious than b&g. I think you should give it a go, but maybe start with regular fries first 🙂

  3. Pingback: Foodgasm! Sweet Potato Poutine | Guestaurant

  4. Point of correction from someone who lives in Quebec, Canada (I know, I have your sympathies)… it is pronounced “Pooh-Tin” 🙂

    • Ah, the great poutine pronunciation debate! You’ll have to excuse me, I’m in Florida where we have homeless zombies and a low success of reading ability. We don’t know any better down here.

      Thanks for letting me know, point of correction noted and changed! (And by the way, I happen to be jealous that you’re in Quebec.)

  5. Yes! Poutine is just about my most favorite thing in the whole world. It’s a heart attack in a big bowl and I would easily eat it every day if I could. and *only ever* with real cheese curds – -cubed plain cheese is just never good enough. You need that weird melty pop-n-squeak that only comes from cheese curds. (And I’m a dumb Michigander, we call it “poo-teen” but whatever. …I feel like I just said “pooty-tang”)

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