Dessert Poutine
Serves 2 | with Sweet Potato Fries, Candied Pecans and Maple Cream Sauce
Dessert poutine is definitely a thing. Our take on the classic Québecois dish includes sweet potato fries, toasted marshmallows and a maple cream sauce that is really the pièce de résistance. The candied pecan topper adds a little extra crunch!
Ingredients: Sweet potato • Maple syrup • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Marshmallows (sugars (corn syrup, sugar, dextrose), modified corn starch, gelatin, water, natural and artificial flavour, tetrasodium pyrophosphate) • Pecans • Brown sugar (cane sugar, molasses).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit(s)
Sweet Potato
28 g
Mini Marshmallows
(May contain Egg, Mustard, Fish, Milk, Sesame, Wheat, Sulphites, Crustaceans, Peanuts, Soy, Tree nuts)
28 g
Pecans
(Contains Pecans May contain Mustard, Peanuts, Soy, Sulphites, Egg, Gluten, Milk)
2 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
4 tbsp
Maple Syrup
56 mL
Cream
(Contains Milk)
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.