Poutine au dessert
2 portions | avec frites de patates douces, pacanes confites et sauce à la crème d'érable
La poutine dessert a définitivement sa place. Notre version de ce plat québécois classique comprend des frites de patates douces, des guimauves grillées et une sauce à la crème d'érable qui est vraiment la pièce de résistance. La garniture de pacanes confites ajoute un peu de croquant!
Ingrédients : Patate douce • Sirop d'érable • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Guimauves (sucres (sirop de maïs, sucre, dextrose), amidon de maïs modifié, gélatine, eau, arômes naturels et artificiels, pyrophosphate tétrasodique) • Pacanes • Cassonade (sucre de canne, mélasse).
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
4 pièce(s)
Patate douce
28 g
Mini guimauves
(Peut contenir Oeuf, Moutarde, Poisson, Lait, Sésame, Blé, Sulfites, Crustacés, Arachides, Soya, Noix)
28 g
Pacanes
(Contient Pacanes Peut contenir Moutarde, Arachides, Soya, Sulfites, Oeuf, Gluten, Lait)
2 cs
Cassonade
(Peut contenir Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait)
4 cs
Sirop d'érable
56 ml
Crème
(Contient Lait)
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient Lait)
0.13 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- Before starting, preheat the oven to 450ºF.
- Wash and dry all produce.
- Peel, then cut sweet potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. Season generously with salt, then toss to coat.
- Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden.
- Meanwhile, heat a small non-stick pan over medium heat. While the pan heats, line a plate with parchment paper and measure 1 tbsp water into a small bowl. Set aside.
- When the pan is hot, add pecans. Toast for 3-4 min, stirring often, until lightly golden. (TIP: Keep your eye on pecans so they don't burn!) Add brown sugar and measured water. Season with salt. Cook for 30 sec-1 min, stirring often, until sugar melts and a caramel-like glaze coats pecans. Transfer pecans and glaze to prepared plate. Set aside to cool.
- To a small pot, add maple syrup, cream and 1 tbsp butter. Season with salt. Bring the mixture to a boil over medium-high heat, stirring constantly.
- Once boiling, reduce heat to medium and continue to cook for 4-5 min, stirring occasionally, until mixture has thickened.
- Remove from heat, then cover and set aside to keep warm.
- Preheat broiler to high.
- Transfer sweet potatoes to an 8x8-inch baking dish, then scatter marshmallows over top.
- Broil in the middle of the oven for 1-2 min, until marshmallows are deep golden. (TIP: Keep an eye on marshmallows so they don't burn!)
- Divide marshmallow-topped sweet potatoes between shallow bowls. Top with candied pecans, then spoon maple cream sauce over top.