Sweet potato poutine
A classic Canadian favourite, poutine is given a wholesome twist here with crispy sweet potato fries, chewy mozzarella, and rich mushroom gravy—beautifully balancing indulgence and wholesome ingredients.
Ingredients
Sweet potato fries:
Mushroom gravy:
Additionally:
Preparation
Step 1
700 g sweet potatoes – 1 ½ tbsp rapeseed oil – 1 tbsp potato starch – ½ tbsp cornflour – ½ tsp granulated garlic – ½ tsp sweet paprika powder
Wash the sweet potatoes and cut them into fries about 1.5 cm thick. Transfer to a bowl and pour cold water over them. Leave to soak for 20 minutes. Dry the fries thoroughly, add the oil, cornflour, potato starch and spices. Mix well and transfer to a hot air fryer. Bake at 200° C for 30 minutes. Stir the fries several times during baking.
Step 2
2 tbsp rapeseed oil – 100 g mushrooms, sliced – 3 tbsp Kikkoman Naturally Brewed Soy Sauce – 30 g butter – 1 small shallot, diced – 1 garlic clove, chopped – 10 g wheat flour – 10 g potato starch – 200 ml vegetable stock – ½ tsp dried thyme – ½ tsp freshly ground black pepper
Heat the oil in a pan, add the mushrooms and 1 tablespoon of Kikkoman Soy Sauce. Sauté until golden, then transfer to a plate. Add the butter, shallot and garlic to the pan and sauté until soft. Add the wheat flour and potato starch and fry until golden. Pour in the stock, return the mushrooms to the pan, stir in 2 tablespoons of Kikkoman Soy Sauce and spices and simmer over a low heat, stirring constantly until the sauce thickens.
Step 3
160 g mozzarella – 1 tbsp chopped chives – ½ tsp freshly ground black pepper
Place the hot fries on a plate, add the torn mozzarella and pour the hot mushroom sauce over them. Sprinkle with the chives and pepper and serve immediately.
Tip:
The fries can also be baked in the oven or deep-fried in batches using a deep pan or pot of oil. When deep-frying, omit the oil and spices for the sweet potatoes and season them once fried.
When using young sweet potatoes, you can leave the skin on, but older ones should be peeled before use.
Alternatives to Kikkoman Soy Sauce include: Kikkoman Less Salt Soy Sauce, Kikkoman Gluten free Soy Sauce and Kikkoman Organic Soy Sauce.
Recipe-ID: 1464
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700 g sweet potatoes – 1 ½ tbsp rapeseed oil – 1 tbsp potato starch – ½ tbsp cornflour – ½ tsp granulated garlic – ½ tsp sweet paprika powder
Wash the sweet potatoes and cut them into fries about 1.5 cm thick. Transfer to a bowl and pour cold water over them. Leave to soak for 20 minutes. Dry the fries thoroughly, add the oil, cornflour, potato starch and spices. Mix well and transfer to a hot air fryer. Bake at 200° C for 30 minutes. Stir the fries several times during baking.
2 tbsp rapeseed oil – 100 g mushrooms, sliced – 3 tbsp Kikkoman Naturally Brewed Soy Sauce – 30 g butter – 1 small shallot, diced – 1 garlic clove, chopped – 10 g wheat flour – 10 g potato starch – 200 ml vegetable stock – ½ tsp dried thyme – ½ tsp freshly ground black pepper
Heat the oil in a pan, add the mushrooms and 1 tablespoon of Kikkoman Soy Sauce. Sauté until golden, then transfer to a plate. Add the butter, shallot and garlic to the pan and sauté until soft. Add the wheat flour and potato starch and fry until golden. Pour in the stock, return the mushrooms to the pan, stir in 2 tablespoons of Kikkoman Soy Sauce and spices and simmer over a low heat, stirring constantly until the sauce thickens.
160 g mozzarella – 1 tbsp chopped chives – ½ tsp freshly ground black pepper
Place the hot fries on a plate, add the torn mozzarella and pour the hot mushroom sauce over them. Sprinkle with the chives and pepper and serve immediately.
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