Homemade sweet potato fry poutine

Servings: 4

Ingredients:

For the Fries

• 3 sweet potatoes
• 2 tbsp avocado oil or camelina oil
• 1/2 tsp pink salt
• 1/2 tsp garlic salt
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper

The Toppings:

• 500 grams cooked chicken, sausages, ground turkey (VEGAN version: tempeh)
• Cheese, quantity to taste (my preferred choice: L’Ancêtre Organic aged cheddar) (VEGAN version: my preferred choice: Daiya mozzarella)
• Cilantro
• Red onions
• Green onions
• Bell peppers

Everything you can think of adding!

For the sauce

• 1 tbsp avocado oil or camelina oil
• 1½ tbsp gluten-free flour (or regular flour if not gluten-free)
• 1½ cups beef, chicken, or reduced-sodium vegetable broth
• A few drops of Worcestershire sauce
• Pepper to taste

Instructions:

For the fries:

1. Preheat the oven to 475 F.
2. Cut the sweet potatoes into 1/2-inch thick fries, then submerge them in cold water to remove some of the starch.
3. Dry the fries with a towel and place them in a large bowl.
4. Toss the fries with the oil, pink salt, and spices, then transfer them onto parchment-lined baking sheets.
5. Bake on the middle rack for 15 minutes, then flip and bake for another 12-15 minutes.

For the sauce:

1. Heat 1 tbsp oil in a small saucepan over medium heat.
2. Add the flour and whisk until a paste forms.
3. Cook for 30 seconds, then slowly begin adding the broth.
4. Add the Worcestershire sauce and let simmer until thickened.
5. Add pepper to taste if desired.

Add your protein portion, sprinkle with cheese, the toppings of your choice, and the sauce.

ENJOY!!!