Lentil & Mushroom Sweet Potato Poutine
This tasty Alberta twist on a Canadian classic is from our recipe collection, Alberta Pulses from Coast to Coast! The lentils add hearty texture and soak up the flavours from the gravy, and pair beautifully with the sweetness of from the roasted potatoes. This appetizer will bring everyone around the table
- Pulse
- Lentils
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Makes
- 4-6 servings
Nutrition
- Serving Size 1/6 of recipe
- Calories 361
- Fat 14 g
- Saturated Fat 3 g
- Cholesterol 18 mg
- Carbohydrate 45 g
- Fibre 6.5 g
- Sugars 10 g
- Protein 14 g
- Sodium 385 mg
- Potassium 874 mg
- Folate 83 mcg
- Iron 2 mg
Ingredients
- 4 orange or white flesh sweet potatoes (about 2.2 lbs/1 kg)
- 2 Tbsp (30 mL) canola oil
- 1/2 tsp (2 mL) garlic powder
- salt & fresh ground black pepper to taste
- 2 Tbsp (30 mL) canola oil
- 1 medium shallot, minced
- 1 garlic clove, minced
- 2 1/2 cups (625 mL) thinly sliced mushrooms
- 1 Tbsp + 2 tsp (25 mL) all-purpose flour
- 2 cups (500 mL) vegetable or chicken stock
- 3/4 cup (175 mL) cooked or canned green lentils, drained & rinsed (see tips)
- 1 cup (250 mL) mozzarella cheese curds
- 1 Tbsp (15 mL) chopped fresh chives
Roasted Potatoes
Gravy
Toppings
Directions
Preheat oven to 425°F (220°C).
Scrub sweet potatoes clean and pat dry with paper towel. Cut each potato in half and slice lengthwise into 3/4-inch (2 cm) wedges and transfer to a large bowl.
Add oil to cut potatoes and toss evenly with garlic and season as desired with salt and black pepper.
Transfer to a parchment-lined baking tray, spreading out in a single layer. Bake for approximately 35 minutes, turning over at the halfway point, or until golden and crispy.
For the gravy: while potatoes are baking, heat a medium saucepan on medium heat and add oil. Add shallot and garlic and saute until soft. Stir in mushrooms and continue to cook until mushrooms are golden, about 5-10 minutes.
Add flour and continue to cook while stirring continuously until lightly golden, about 3 minutes.
Slowly pour in stock while stirring. Cook on medium heat uncovered for 8-10 minutes.
Stir cooked lentils into the gravy and continue to cook for another 5 minutes. Season to taste with salt and fresh ground black pepper.
Arrange the roasted sweet potatoes on a large platter, scattering the cheese curds evenly and topping with the hot lentil gravy. Garnish with fresh chives and enjoy immediately!
TIPS
- For a more indulgent option, the sweet potato wedges can be deep fried as a quick alternative.
- Regular potato fries can be substituted for the sweet potatoes.
- See “Preparing” on our website for cooking lentils from dry.
This is a favorite with the millenials in my family – a little lighter due to oven roasting the spuds, tasty with the mushroom lentil gravy. I added roasted carrots and white potatoes to the sweet potatoes, loved the mix!