Poutine. A word that inevitably brings a swell of national pride to Canadians everywhere*. Hot fries, drippy gravy and a boatload of squeaky cheese curds – what’s not to like? Being a dessert company, we wanted to put our own stamp on this national dish and offer up something of the sweeter variety. Featuring sweet potato fries, a vegan & gluten-free caramel sauce, and a few simple wholesome toppings, this dessert poutine will taste both homey and indulgent at the same time.

*There may be a few stragglers who have not yet embraced this bit of Canadiana… but we dare say that they may be swayed by this here recipe.

Here’s what you’ll need:

Demetres' Dessert Poutine Recipe Ingredients including sweet potatoes, coconut oil, corn starch, sugar, salt and brie cheese

The fries:

  • 2 medium sweet potatoes
  • 1 ½  Tbsp cornstarch
  • 2 Tbsp coconut oil
  • 3 Tbsp sugar
  • ½  tsp cinnamon
  • ¼  tsp salt

Toppings:

  • 2 oz brie cheese, cut into small cubes
  • 2 Tbsp dried cranberries, minced, optional
  • 2 Tbsp toasted sliced almonds, optional

 

Demetres' Dessert Poutine Recipe Ingredients including dates, brown sugar, coconut oil and sugar

Date Caramel sauce (vegan & gluten-free)

  • 50 g dried dates
  • 6 Tbsp (75 g) brown sugar
  • 3 Tbsp maple syrup
  • ¼  tsp salt
  • ½  tsp vanilla

 

Let’s get started!

All good poutine start with good fries, so we’ll get that sorted first. Preheat the oven to 425 F and line a large baking sheet with the parchment paper.

Then slice the sweet potatoes into ¼ inch thick shoe-string slices and place them into a large bowl. Add the cornstarch to the potatoes and toss to coat evenly. Then add in the coconut oil and toss to coat. Finally add in 2 Tbsp of the sugar and all of the cinnamon and toss to coat so that the potato slices are evenly coated.

A lined baking tray filled with strips of sweet potatoesPlace the potatoes on the baking sheet in a single even layer. Bake for approx. 50-60 min, flipping halfway through. Fries should be browned and crisp. If you want them more crispy, turn the oven off at this point, and let the fries sit in the oven for an additional 20 minutes. Once they’re done, remove the fries and sprinkle them with the remaining sugar and salt.

 

Now for a vegan date caramel sauce:

In a medium saucepan set over high heat, add in all the sauce ingredients except for the vanilla. Stir together and bring to a boil. Once boiling, reduce the heat to medium high and continue to simmer for 5 minutes.

A bowl of date caramel sauce for the dessert pouting recipe

Remove from heat, pour into a blender and blend until smooth. Please remember that this mixture is hot, Hot, HOT! So blend this in a device where the heat can escape – you can also use a food processor or an immersion blender, but whatever you do, do NOT use a magic bullet!

Return the mixture to the saucepan over high heat and bring it to a boil again. Once boiling, reduce the heat to medium high and continue to simmer for another 5 minutes. The mixture will reduce and thicken to about 1 cup’s worth of sauce. Remove it from heat, and add in the vanilla. Set this aside.

 

Time to put it all together

Demetres' Dessert Poutine Recipe Final Product

Divide the fries into 2-3 servings and place on a plate or in a paper cone. Divide the cubes of brie among the fries, and pour some of the warm date caramel sauce over top. Garnish with minced cranberries and almonds and serve immediately!

If you give this recipe a shot, let us know by tagging us on Instagram (@demetres) – we would love to know what you think! Make sure to check back later for more recipes, DIYs and behind-the-scenes action here at Demetres HQ.

 

Print Recipe
Dessert Poutine
Demetres' Dessert Poutine Recipe Final Product
Course Main Dish, Snack
Servings
servings
Ingredients
Fries
Date Caramel Sauce
Garnish
Course Main Dish, Snack
Servings
servings
Ingredients
Fries
Date Caramel Sauce
Garnish
Demetres' Dessert Poutine Recipe Final Product
Instructions
Sweet Potato Fries
  1. Preheat oven to 425 F and line a large baking sheet with the parchment paper.
  2. Slice the potatoes into ¼ inch thick shoe string slices and place in a large bowl.
  3. Add the cornstarch to the potatoes and toss to coat evenly.
  4. Add the coconut oil and toss to coat. Then add in 2 Tbsp of the sugar and all of the cinnamon and toss to coat so that they are evenly coated.
  5. Place the potatoes on the baking sheet in a single even layer. Bake for approx. 50-60 min, flipping halfway through. Fries should be browned and crisp. If you want them more crispy, turn the oven off at this point, and let the fries sit in the oven for an additional 20 minutes.
  6. Once done, remove the fries and sprinkle with remaining sugar and salt.
Date Caramel Sauce
  1. In a medium saucepan set over high heat, add all the ingredients except for the vanilla. Stir together and bring to a boil.
  2. Once boiling, reduce the heat to medium high and continue to simmer for 5 minutes.
  3. Remove from heat, pour into a blender and blend until smooth. The mixture is hot, so blend it in a device where the heat can escape – you can also use a food processor or immersion blender, but do not use a magic bullet!
  4. Return the mixture to the saucepan over high heat and bring it to a boil again. Once boiling, reduce the heat to medium high and continue to simmer for another 5 minutes. The mixture will reduce and thicken, totalling 1 cup. Remove it from heat, and add in the vanilla. Set this aside.
Assembly
  1. Divide the fries into 2-3 servings and place on a plate or in a paper cone. Divide the cubes of brie among the fries, and pour some of the warm date caramel sauce over top.
  2. Garnish with minced cranberries and almonds. Serve immediately.
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