Sweet Potato Poutine (Quebec)
- 3 large sweet potatoes
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 large shallots, sliced
- 1½ tablespoons extra-virgin olive oil
- 1 pinch sea salt
- Freshly cracked black pepper, to taste
- 2 cups beef stock
- 1 pinch fresh thyme leaves
- 1 pinch brown sugar
- 1 handful fresh parsley, minced
- 1 liter peanut oil, for frying
- 1 cup cheese curds
Push potatoes through a French fry cutter, or hand-cut into uniform pieces. Soak in ice water for 30 minutes to 1 hour.
Heat a pan over medium heat, melt butter then add flour and whisk vigorously for about 8 minutes until roux is amber-colored. Remove from heat.
In another pan, lightly sauté shallots in olive oil over medium heat for about 1 minute. Season with salt and pepper. Deglaze with stock, add thyme and brown sugar and bring to a simmer. Whisk in roux and reduce over medium-low heat for 15 minutes. Stir in parsley.
Strain chilled fries, and dry in a salad spinner. It is important that fries be thoroughly dried before cooking.
Heat peanut oil in a heavy pot to 375 degrees F. Fry potatoes in small batches for 5 minutes, then drain on a wire rack.
Place fries on a plate, top with cheese curds and smother with gravy.
Adapted from: Food Network
New Orleans