Sweet Potatoes are one of my favouite winter harvest. They are so versatile and make for a warm and cozy comfort food. From soups, to roasts, fries and even desserts. This recipe was developed by Mel and I for our Farmer and The Foodie Farm Calendar and it has been one of our favourites. Who doesn’t love a poutine of cheesy and gravy goodness.

The sweetness paired with umami flavours are so delicious. A unique and wonderful twist on the classic.

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Baked Sweet Potato Poutine with Shiitake Miso Gravy

Total Time45 minutes mins

Course: Appetizer, Breakfast, Main Course

Cuisine: Canadian

Yield: 4

Materials

• 4 medium sweet potatoes skin left on and scrubbed
• 1 cup 250 mL cheese curds, room temperature
• 2 tbsp 30 mL fresh chives, finely chopped

Miso Gravy

• 2 tbsp 30 mL unsalted butter
• 1 garlic clove peeled and minced
• 1 1/2 375 mL cup shiitake mushrooms, thick sliced
• 2 tbsp 30 mL all-purpose flour
• 2 cup 500 mL vegetable stock
• 2 tbsp 30 mL white or brown miso paste
• 1/2 tsp 2 mL each of salt and fresh ground pepper

Instructions

• Preheat oven to 400 F. Line a baking sheet with parchment paper. With a fork, pierce skin of each potato 5-6 times. Place on parchment paper and bake for 30-35 minutes until tender.
• To make gravy, in a medium saucepan, melt butter over medium heat.
• Add the mushrooms, garlic and saute for 3- 4 minutes. Whisk in butter and then dd in the stock. Bring to a boil, reduce heat to a simmer and stir in miso.
• Season with salt and pepper and simmer for 5-6 minutes until thickened to your desired consistency.
• Slice potatoes down the centre lengthwise, divide cheese curds and add then in the cut centre of the hot potato. pour miso gravy over cheese curds and garnish with chives.