Sweet Potato Poutine with Camelina Oil

[FRIES]

3 sweet potatoes

2 tbsp. (30 ml) of virgin camelina oil Signé caméline

1/2 tsp. (3 ml) of pink salt

1/2 tsp. (3 ml) of garlic salt

1/2 tsp. (3 ml) of pepper

1/4 tsp. (1 ml) of cayenne pepper

[STUFFING]

500 g cooked chicken, sausage or chopped turkey (VEGAN version: tempeh)

Cheese, to taste (VEGAN version: Mozzarella Daiya)

Fresh cilantro, to taste

Red onions, to taste

Green onions, to taste

Variety of bell peppers, to taste

[SAUCE]

1 tbsp. (15 ml) of virgin camelina oil Signé caméline

1 1/2 tsp. (23 ml) of gluten-free flour

1 1/2 cups (375 ml) of beef, chicken or reduced in salt vegetable broth

A few drops of Worcestershire sauce

Pepper to taste

[FRIES]

1. Preheat oven to 475 °F (246 °C).
2. Cut the sweet potatoes into 1 cm thick fries, then immerse them in cold water to remove some of the starch.
3. Wipe off the fries with a towel and place in a large bowl.
4. Combine the fries with the oil, pink salt and spices, then transfer them into a baking sheet lined with parchment paper.
5. Bake on the middle rack for 15 minutes, then turn the fries and cook for another 12 to 15 minutes.

[SAUCE]

1. Heat the camelina oil in a small saucepan over medium heat.
2. Add flour and whisk until it becomes a dough.
3. Cook for 30 seconds, then slowly start adding broth.
4. Add Worcestershire sauce and simmer until thickened.
5. Add pepper to taste.

Serve the fries in a bowl, sprinkle with cheese, then add the toppings and sauce.

Photo credit: Joelle Landry