Dessert Poutine
Date Caramel Sauce
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.
  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.