Go Back

Sweet Potato Poutine with Crispy Turkey Bacon, Cranberry Gravy Sauce and Fried Sage (GF)

Healthy Recipe Ecstasy
I seem to be making a lot of dishes lately that don't fall into one category. This dish is no different. Poutine is generally seen as an appetizer or snack. But, I would totally eat this for dinner. I mean, you have your vegetable and your protein all in one dish. I would also serve this as a side dish along with Thanksgiving turkey.
5 from 3 votes
Print Recipe Pin Recipe
Cook Time 45 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • Sweet Potato Fries:
  • 2 large sweet potatoes peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips
  • 2 tablespoons coconut oil melted
  • 1 teaspoon coarse salt
  • 1/2 teaspoon black pepper
  • Cranberry Gravy Sauce:
  • 1/2 cup cranberries I used frozen cranberries
  • 1/4 cup water
  • 1 tablespoon honey
  • 1/4 cup butter
  • 1 cup chicken broth
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Fried Sage Leaves:
  • 2 tablespoons coconut oil
  • 8 fresh sage leaves
  • Bacon and Cheese Garnish:
  • 4 slices Turkey bacon
  • 1 cup bocconcini mozzarella

Instructions
 

  • Sweet Potato Fries:
  • Preheat the oven to 450 degrees F. In a large bowl, toss the sweet potatoes with just enough oil to coat. Sprinkle with salt and pepper. Spread sweet potatoes in single layer on two prepared baking sheets, making sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning over halfway, about 25 minutes. Keep an eye on the sweet potatoes as they can burn fast near the end of cooking time.
  • Cranberry Gravy Sauce:
  • In a medium saucepan, heat cranberries, water and honey to boiling. Reduce heat to medium low and simmer 10 minutes or until cranberries start to break down. Cool about 5 minutes. Puree the cranberry mixture in a blender until smooth.
  • Add butter, chicken broth and pureed cranberries to the saucepan and bring to a boil. Reduce heat to medium low and simmer, stirring frequently, for 5 minutes.
  • Make a slurry by mixing 1 tablespoon cornstarch with 1 tablespoon cold water in a small bowl. Slowly add the cornstarch slurry to the simmering sauce. Bring the sauce back up to a boil and then turn down heat again and simmer for another 5 minutes, whisking constantly until thickened a bit. Set aside and keep warm.
  • Fried Sage Leaves
  • Heat coconut oil in a small skillet over medium high heat. Add sage leaves and fry for 30 seconds or until crisp. Drain on a paper towel.
  • Bacon and Cheese Garnish:
  • Cook turkey bacon in the oven at 400 degrees for 15 minutes. Let cool then crumble.
  • Preheat broiler to high. Add the fries to a medium cast iron skillet. Top the fries with crumbled turkey bacon, bocconcini and fried sage. Put the skillet in the oven and broil for 2-3 minutes or until the cheese is just starting to melt. Watch carefully as the fries can burn quickly.
  • Pour the sauce over the fries and cheese and serve immediately.