Sweet potato poutine with chimichurri sauce is, honestly, one of the best things I have tasted in a long time. It sounded good written on my whiteboard and boy did this recipe deliver!
Ingredients
This recipe is not very complicated for how much flavor it is packing. The hardest thing to find will be the small red chilies. My grocer keeps them near the fresh herbs, but if you can’t find them you can substitute crushed red pepper flakes.
Sweet Potato Fries
- Sweet Potatoes
- Olive Oil
- Kosher Salt
- Black Pepper
- Garlic Powder
- Paprika
- Monterey Jack Cheese
Chimichurri Sauce
- Olive oil
- Red Wine Vinegar
- Fresh Parsley
- Dried Red Chilies (Small)
- Garlic
- Dried Oregano
- Kosher Salt
- Black Pepper
How to make Sweet Potato Poutine with Chimichurri Sauce
I can’t emphasize how simple this recipe is, especially the chimichurri sauce. Just a few cuts, a little chopping, some chopping, and you’re on your way to having one the most delicious side dishes I have ever had.
Sweet Potato Fries
The first thing you need to do is decide how you are going to cook your sweet potato fries. If you have an air fryer or convection setting on your oven, I suggest cooking with this method. If you don’t, do not worry. You can bake your fries and they will taste just as good, just maybe not as crispy.
Wash and dry your sweet potatoes, then slice them into 1/2 inch wedges. 1/4 inch square cuts will also work, just be sure to reduce your cook times for the smaller fries. Start by cutting your sweet potatoes in half length wise, then laying them flat side down. Carefully make your cuts by running your knife each 1/2 inch along the radius of the sweet potato. The sweet potatoes I got from my grocery were gigantic and I had half my wedges lengthwise to bring them to a manageable size.
Cooking the Sweet Potatoes
Next, place your wedges in a large bowl and drizzle the olive oil and spices over them. Toss them to coat and move them to your preferred method of cooking. If using an air fryer, set your temperature to 380 degrees f and set your time to 18 minuets for large wedges and 15 minuets for smaller ones. Be sure not to over load your basket and work in batches if you need to. If baking in an oven, line a baking sheet with aluminum foil and spread your sweet potato wedges onto the sheet. Bake at 425 for 45 to 50 minutes, turning the wedges half way.
All that’s left is to sprinkle the cheese. Do this while it’s hot so you it will melt onto the wedges without any extra effort. I chose Cabot cheese for this. Most of their cheeses are naturally lactose free which is a real win for the less tolerant among us.
Chimichurri Sauce
While the sweet potatoes are cooking you will construct your sauce. It is very simple. You will chop your garlic, parsley, and red chilies, then put them in a bowl. Now add your olive oil, red wine vinegar, and other spices. Mix it all together and let it rest ten minuets so all the ingredients get to know each other before you add it to your food.
Constructing the Dish
This poutine, not rocket science. Put a handful of fries on your dish and sprinkle some cheese over it. Then drizzle chimichurri sauce over the whole thing. You can make it pretty or make it fast, just make sure it makes it to your mouth!
How to Serve Sweet Potato Poutine with Chimichurri Sauce
This recipe has a really well balance flavor profile of salt, fat, acid, sweet, and heat. It can be served just about anywhere. Chimichurri sauce was invented in Argentina to accompany steak. I like to serve these fries along side steak and continue the chimichurri sauce from the fries right onto the steak. Chimichurris sauce pairs well with most proteins, so your options are unlimited. Just be sure to serve it hot and store leftovers in the refrigerator.
Sweet Potato Poutine with Chimichurri Sauce
Equipment
- Air Fryer
Ingredients
- 2 Large Sweet Potatoes (washed and cut into wedges)
- 2 Tbsp Olive Oil
- 1 Tsp Kosher Salt
- 1/4 Tsp Black Pepper (freshly ground)
- 1/4 Tsp Garlic Powder
- 1/4 Tsp Paprika
- 4 Oz Monterey Jack Cheese (shredded)
Chimichurri Sauce
- 1/2 Cup Olive oil
- 2 Tbsp Red Wine Vinegar
- 1/2 Cup Fresh Parsley (Roughly chopped)
- 2 Small Dried Red Chilies (finely chopped)
- 4 Cloves Garlic (finely chopped)
- 1 Tbsp Dried Oregano
- 1/2 Tsp Kosher Salt
- 1/2 Tsp Black Pepper
Instructions
- Preheat air fryer to 380 degrees F. Then clean Sweet Potatoes and slice them into 1/2 inch wedges. Place the wedged sweet potatoes in a large bowl and add Olive Oil, Kosher Salt, Black Pepper, Garlic Powder, and Paprika. Toss to coat.
- Put the sweet potatoes into the air fryer being sure not to over crowd the basket. Depending on the size of your basket, you may need to work in batches. Air fry for 20 min, turning half way though. If you've cut smaller fries (1/4 inch) you will have a shorter air fry time, about 12 minutes.
- Make the Chimichurri sauce by adding the chimichurri ingredients to medium bowl and mixing together. Let the sauce sit for at least 10 minutes before using.
- Once the air fryer has completed, remove the sweet potato fries and sprinkle with shredded Monterey Jack Cheese. Spoon Chimichurri sauce over the sweet potatoes and cheese. Serve immediately.
Notes
- If you prefer conventional baking. Place the sweet potato wedges on an aluminum foil lined baking sheet and bake 45-50 minutes at 425 degrees F.
- If unable to find small dried red chilies, substitute a 1/2 Tsp red pepper flakes.
- To reduce the spice level of this dish, use one dried red chili.
- If your oven has a convection setting… it is a giant air fryer!