Baked Sweet Potato Poutine with Shiitake Miso Gravy
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.