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Sweet Potato Poutine Just Changed Your Dinner Party Dish Game Forever

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Sweet potatoes may be a delicious root vegetable, but as their popularity increases, the question is how to make them stand out in the potluck spread or on the dinner table? Use this poutine recipe that includes winter ingredients like cranberries and sage to make a sweet potato dish with an elevated flavor. You may want to consider doubling up on this recipe; it'll go fast at the party.



1 20-ounce bag of Alexia Sweet Potato Fries

For the cranberry gravy:

1 cup cranberries (frozen cranberries are fine)

1/2 cup water

2 tablespoons honey

1/2 cup butter

2 cups chicken broth

2 tablespoons cornstarch

2 tablespoons water

For the fried sage leaves:

2 cups vegetable oil

8 fresh sage leaves

For the bacon and cheese garnish:

8 slices turkey bacon

1 cup bocconcini mozzarella

Bake the sweet potato fries as per instructions.

In a medium saucepan, heat cranberries, water, and honey to boiling. Reduce heat to medium low and simmer 10 minutes or until cranberries start to break down. Strain the cranberry mixture and mash the pulp through the strainer. Discard the skins.

Add butter, chicken broth, and pureed cranberries to the saucepan and bring to a boil. Reduce heat to medium low and simmer, stirring frequently, for 5 minutes. Make a slurry by mixing 1 tablespoon cornstarch with 1 tablespoon cold water in a small bowl. Slowly add the cornstarch slurry to the simmering sauce. Bring the sauce back up to a boil, then turn down heat again and simmer for another 5 minutes, whisking constantly until thickened a bit. Set aside and keep warm.

Heat vegetable oil in a small skillet over medium high heat. Add sage leaves and fry for 15 seconds or until crisp. Drain on a paper towel.

Cook turkey bacon in the oven at 400 degrees for 15 minutes. Let cool, then crumble.

Preheat broiler to high. Add the fries to a medium cast iron skillet. Top the fries with crumbled turkey bacon and bocconcini. Put the skillet in the oven and broil for 2 to 3 minutes or until the cheese is just starting to melt. Pour the sauce over the fries and cheese, garnish with fried sage leaves, and serve immediately.

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