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:
- 2 medium sweet potatoes
- 1 ½ Tbsp cornstarch
- 2 Tbsp coconut oil
- 3 Tbsp sugar
- ½ tsp cinnamon
- ¼ tsp salt
- 2 oz brie cheese, cut into small cubes
- 2 Tbsp dried cranberries, minced, optional
- 2 Tbsp toasted sliced almonds, optional
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.
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. 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.
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
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.