Sweet Potato Spiral Poutine

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Servings 4

Prep. Time 30-60 mins

Cooking Time 30

    • 1 pack Harvest Fresh sweet potato spirals
    • 2 tablespoons unsalted butter
    • 2 tablespoons flour
    • 1 1/2 tablespoons extra-virgin olive oil
    • 2 to 3 Harvest Fresh shallots, thinly sliced
    • Pinch sea salt and freshly ground black pepper
    • 2 cups beef stock
    • Pinch fresh thyme leaves
    • Pinch brown sugar
    • Handful minced fresh parsley
    • Peanut oil or canola oil, for deep frying
    • 2 cups cheese curds
    Put sweet potato spirals in an ice bath for approx 30 – 60 minutes
    Heat a pan on medium, melt butter. Add the flour and whisk for about 6-8 minutes until the roux is amber colored. Remove the pan from the heat.
    In another pan, saute the shallots in olive oil over medium heat for a few minutes until the edges are crisp and golden. Add the sea salt and pepper. Deglaze with beef stock, add thyme, brown sugar, and bring to a simmer. Whisk in the roux and let reduce on medium low for 15 minutes. Take off the heat and stir in fresh, minced parsley.
    Heat enough peanut oil to come half-way up the side of a heavy pot to 375 degrees F, or use a deep-fryer. Strain the chilled sweet potato spirals and dry them in a salad spinner.
    In pan with heated oil fry the potatoes in small batches for 5 minutes, then lay on a paper-towel lined sheet pan to drain the excess oil.
    Place the spirals on a plate, top with the cheese curds and smother with hot gravy.