Sweet Potato Poutine

Serves 2

About this recipe

Poutine is a legendary snack food in Quebec. It’s essentially cheesy chips with smoked meat, covered in more cheese. The “heart attack” of all snacks if there was one! I’ve tried it and despite the fact that it should come with a health warning, it’s undeniably moreish and tasty.  I decided to make a healthier twist on this Québécois favourite, by using some interesting ingredients and flavours to match the indulgence of the actual dish.

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  • Sweet Potato – 500g finely julienned, skin on
  • Large Mushrooms – 500g, roughly shredded apart with 2 forks (texture of pulled pork)
  • Cavolo Nero (or any dark greens like savoy cabbage or Kale) – 200g, roughly chopped
  • Smoked paprika - 1 tsp
  • Maple syrup - 3 tsp
  • Extra virgin olive oil - 5 tbsp
  • Soy sauce - 3 tsp
  • Black pepper -  1tsp

Preheat Oven 180C fan assisted

Scatter sweet potato fries in an oven dish, drizzle with 1 tbsp of oil and season

Scatter mushrooms in another oven dish and put them both in the oven for 15minutes


Mix 3 tbsp oil with the spices, maple and soy sauce

After 15mins in the oven, remove the mushrooms, drizzle over the marinade and mix

Replace back in the oven for a further 15mins with the sweet potato (i.e for a total cooking time of 30mins)


Put the greens into a pan on medium heat with a drizzle of oil and 30mls of water

Cover for 4 mins until wilted and set aside


Bring the dish together by stacking fries, mushrooms, greens and repeating

Use any leftover marinade as a garnish

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Comfort, Lunch, Side, Snacks, Dairy Free, Gluten Free, Vegan, Vegetarian

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