Join The Fresh
Community
Be the first to know about great deals, local events, and all the fresh happenings with our not too frequent newsletter.
Dress up a sweet potato with cheese sauce, gravy and greens for a healthy version of Canada’s favourite treat – poutine.
Double cooking the sweet potato will give you a beautiful creamy texture inside, with crunchy bits on the edges. Make sure to cut your sweet potato in half using a fork (the same way you would with an English muffin), so you’ll get lots of nooks and crannies that will brown in the oven.
The amounts for the cheese sauce and gravy here are vague, since it depends on how saucy you like things, and also on how big your sweet potato is. Both sauces last for a week in the fridge, so any leftovers will have time to be used up.
I’ve given two options for the cheese sauce: one cashew based (pictured) and one potato based.
Ingredients (Serves 2)
2 | sweet potatoes, scrubbed and blemishes removed |
4 tsp | olive oil |
to taste | sea salt |
to taste | black pepper, ground |
4 cups | mixed greens (bok choy, kale, swiss chard) |
1/2 to 1 cup | cashew queso |
1/2 to 1 cup | roasted mushroom gravy |
4 tsp | sunflower seeds |
Directions
Cashew Queso
1 cup | raw cashews, soaked overnight |
3 cups | water |
6 tbsp | tapioca starch |
6 tbsp | nutritional yeast |
2 tbsp | lemon juice |
3 tsp | salt |
3 tsp | miso |
2 tsp | paprika |
2 tsp | maple syrup |
1 tsp | onion powder |
1 tsp | turmeric |
1/2 tsp | garlic powder |
1/2 tsp | tabasco |
1 tsp | dijon mustard |
Directions
Fresh ‘Cheese’ Sauce
2 cups | potatoes, peeled |
3/4 cup | carrot, peeled |
1/2 cup | flaked nutritional yeast |
1/3 cup | sunflower oil |
1/3 cup | water |
1 tbsp | lemon juice |
1 1/2 tsp | sea salt |
Directions
Roasted Mushroom Gravy
Yield: 2 1/2 cups (625 ml)
3 tbsp (45 ml) | sunflower oil |
2 cups | sliced mushrooms |
2/3 cup | onion, fine dice |
2 cloves | garlic, minced |
2 tsp (10 ml) | tamari |
2 tbsp | flaked nutritional yeast |
1/4 tsp | black pepper, ground |
1/4 cup | gluten-free all-purpose flour (we prefer Bob’s Red Mill) |
2 1/2 cups | vegetable stock |
to taste | sea salt |
Directions