Sweet Potato Nacho Poutine – a spicy and unique twist on the classic Canadian dish! Sweet potato fries, spicy gravy and cheese curds are all tossed together and topped with your favourite nacho toppings. A super flavourful dish that can be enjoyed as a main meal or appetizer.
Let me introduce you to my new favourite thing: the sweet potato nacho poutine. I could eat this a couple of times a week easily. Sweet potato fries have always been a favourite of mine, I definitely prefer them over regular fries. And how could I, as a Canadian, not love poutine?
For my readers outside of Canada, you may be wondering what the heck is a poutine? It’s one of the greatest things to come from here in my opinion – fries smothered in gravy and then topped with cheese curds. It absolutely needs to be cheese curds to be a true poutine – some places or people may try to get away with shredded cheddar or mozza but that just does not cut it.
Now, one of my other favourite foods (I have a lot, I know) is essentially anything Mexican or Tex-Mex. Especially nachos. So I’ve sort of smashed your typical nacho toppings up with a poutine and then for an extra twist made it with sweet potato fries rather then regular fries.
Together this becomes something quite amazing.
The sweet, the spicy, the creamy, the freshness – it is all just one big flavour bomb. You will want to come back for more and more.
Don’t worry about having to make your own fries. I always use store bought frozen fries when I make this as it is just so much easier, not to mention convenient. Each brand will have their own cooking instructions so be sure to follow those carefully. Then, while those are cooking you can busy yourself with prepping the toppings!
In this recipe I have included my some of my favourite toppings but you can really freestyle with this and add any of the ones that you love! This version here is vegetarian, but for added protein you could easily add taco beef or chicken on top as well. Maybe you don’t love guac (how dare you), so use sour cream instead. Or both if you really want to get crazy!
The gravy used in this recipe was inspired by one of my favourite bloggers recipes, Chili Gravy Enchiladas from Nick at Macheesmo. He has tons of other great recipes too, but this is one of my favourites! I’ve modified it a bit to my personal taste preferences with this poutine, as well as portion size.
This sweet potato nacho poutine is a unique take on the classic poutine that I think you will really enjoy! I like to serve it as a main course, which would serve two people. You could also serve it as an appetizer or side dish and split it up among 3-4 people. This is one you definitely want to serve while still hot (no one enjoys cold soggy fries) so have all your toppings ready for when the fries come out of the oven!
So go enjoy this sweet potato nacho poutine tonight! You need it in your life, trust me on this one. 😉
If you make this sweet potato nacho poutine please let me know! Leave a comment below, rate it, post on the Zest & Simmer Facebook page or share photos on Instagram using the hashtag #zestandsimmer. I’d love to see it and I am always thrilled to hear from you!
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Sweet Potato Nacho Poutine
For the poutine:
- 1 454g package sweet potato fries
- 1/2 - 3/4 cup white cheddar cheese curds
- 3 tsp olive oil , divided
- 1 cup canned black beans (approx. 1/2 can)
- 1 bell pepper (any colour) , diced
- 1/4 cup pickled jalapeno slices
- 1/4 cup cilantro , chopped
- other optional toppings: gaucamole, salsa, avocado slices, sour cream, corn, taco beef or chicken, green onions, black olives
For the gravy:
- 1/8 cup vegetable or canola oil
- 1/8 cup all-purpose flour
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp oregano
- 1/2 tsp paprika
- 1/2 tsp cayenne
- 1 tsp garlic powder
- 1 cup vegetable stock (beef or chicken work too for non-vegetarians)
For the gravy:
- It works best to make the gravy first as it can thicken while you prep and cook everything else. In a small pot over medium heat, whisk the flour and oil and cook for 4-5 minutes until it is a light tan colour. Whisk in all the spices and then slowly start to whisk in the stock. Reduce heat to low and allow to thicken while the fries are baking, stirring every 5 minutes or so. Once fries are cooked, remove from heat.
For the poutine:
- Bake fries according to package instructions.
- While fries are cooking you can prep all your toppings. In a medium size pan, heat 2 tsp of olive oil on medium heat. Add in black beans and heat for about 5 minutes, stirring. Remove from heat and set aside.
- Using same pan, add in remaining 1 tsp of olive oil. Saute diced bell pepper until slightly softened, about 4-5 minutes.
- Prep any other desired toppings while fries are still cooking.
- Remove fries from oven and transfer to plates. Pour gravy over fries and then top with cheese curds. Putting the cheese curds on before other toppings will allow them to melt slightly from the heat of the fries and gravy. Then add black beans, bell peppers, jalapeno, cilantro and all other desired toppings. Serve immediately and enjoy!