All of the best parts of a festive turkey dinner combine to make a Canadian classic, poutine. Instead of deep-frying, sweet potatoes are roasted in a hot oven, acting as a crispy, colourful bed for a quick homemade gravy and cranberry sauce, along with cooked turkey and the requisite cheese curds. Make this poutine the day after a holiday feast and employ your leftovers for a speedier version of this family-style appetizer.
Sweet Potato Fries
Cranberry Sauce (or 1/2 cup prepared cranberry sauce)
Toppings & Assembly
Preheat oven to 425ºF.
On a large baking sheet, toss all sweet potato ingredients until sweet potatoes are evenly coated.
Roast for 30 to 35 minutes until potatoes are tender when pierced with a fork and beginning to brown on the bottom.
In a medium skillet or small saucepan, bring all cranberry sauce ingredients to a boil. Reduce to medium low. Cook, uncovered, for 5 to 10 minutes, until liquid has reduced and cranberries are burst. Remove from heat, mash cranberries with a fork until desired texture is reached. Set aside.
On a warm platter or in a warmed cast-iron skillet (for presentation only), add a bed of fries. Top with cheese curds and turkey. Ladle over gravy (use as much as you prefer; there may be extra), followed by cranberry sauce and chopped rosemary. Garnish with a rosemary twig and serve immediately.