Brrrr … it’s cold out there. But don’t worry. We have some delicious comfort food to warm you up. During these chilly winter months, I’m always on the lookout for comforting home-cooking recipes—something warming and fresh out of the oven. It needs to be hearty and nourishing, but with simple and familiar wintery flavours. So, what could be a better as a soothing winter snack than the Canadian classic: ooey gooey and delicious poutine?
Warm potatoes, melty cheese and an abundance of gravy—it’s hard to go wrong with this national staple. To give our poutine a healthier twist, we went with baked sweet potato fries to cut down on the fat from frying. Sweet potatoes are also rich in:
- Vitamin A
- Vitamin B
- Vitamin C
I medicated this recipe with cannabis, but thankfully it doesn’t involve any complicated infusion process. It calls for cannabis-infused butter, which you use in the recipe just like you would regular butter. Once you have some cannabutter, you can make this recipe as easily as the regular version.
RELATED: DIY RECIPE: CANNABIS-INFUSED BUTTER
Ingredients for Cannabis-Infused Sweet Potato Poutine
For the Oven-Baked Sweet Potato Fries
- 4 medium-sized sweet potatoes
- 2 tbsp olive oil
- Salt, to taste
- 1/2 tsp garlic powder
- 1 package of cheese curds
If you can’t find cheese curds in your area, the best substitute is the type of mozzarella cheese that you’d use for pizza (not fresh mozzarella). Get a block of it, and tear off small chunks to replicate the curds.
For the Gravy
- 1 tbsp cornstarch
- 1 tbsp water
- 3 tbsp cannabutter
- 1 tbsp unbleached all-purpose flour
- 2 tbsp heavy cream
- 1 tbsp minced garlic
- 1 1/4 cups of beef broth
- 1/2 cup chicken broth
- Salt and pepper to taste
If you have a lower tolerance to cannabis and want to use less cannabutter in the recipe, you can swap out some of the cannabutter and replace it with regular butter.
How to Make Cannabis-Infused Sweet Potato Poutine
How to Make the Fries
- Preheat oven to 450 degrees F. While it’s warming up, peel the sweet potatoes and chop them into fries. They can be any size as long as they’re uniform.
- In a large bowl, toss the sweet potatoes with olive oil, salt and garlic powder.
- Arrange your sweet potato fries on a nonstick baking sheet so that none are overlapping, and bake for 30 minutes (or until crispy), flipping midway to cook each side.
How to Make the Gravy
- In a small bowl, mix the cornstarch and water.
- In a medium saucepan, melt the cannabutter and stir in the minced garlic and flour, allowing flour to become golden brown.
- Mix in the cream and broths, and bring the entire mixture to a boil for 2 minutes.
- Then lower the heat to a simmer and add the cornstarch mixture, allowing the gravy to thicken over the next 5 minutes or so. The gravy’s ready when it’s thick and can fully coat your spoon.
- Season with salt and pepper to taste.
How to Put Together the Poutine
- Place fries on a serving dish.
- Top your fries with the cheese curds.
- Pour gravy generously over your fries and cheese curds, making sure to cover any cheese with gravy so that it all melts together. Serve immediately.
Looking to make a meal out of your poutine? You can add just about anything to upgrade it to a full meal. Get creative and add your favourite meat or veggie options to this delicious dish.
My favourite additions are:
- Steamed broccoli
- Roasted Brussels sprouts
Photo credit: Adam Dachis