Entrees, Savory

Sweet Potato Poutine with Herbed Cheese Curds

Poutine is another on the long lists of foods I tried for the first time after moving to Seattle. The first time I had poutine, I was spending a weekend in Vancouver with some friends. After a night out on the town, I discovered that poutine is, without a doubt, the best drunk food ever. There’s just something about fresh fries topped with rich brown gravy and melty cheese curds that really hits the spot after a drink… or four.

So when I saw fresh herbed cheese curds at my local supermarket recently, I knew I had to make a homemade version of this late night treat.

My version is made with sweet potato fries, because after all, sweet potato fries > regular fries. The fries are oven baked and made with only three ingredients!

The fries are then loaded up with brown gravy. Here’s is where I cheated a bit with this recipe. Simply put, I didn’t really feel like making gravy from scratch, so I used a packaged gravy mix. After all, my Momma always used packaged gravy mixes, and if it’s good enough for her, it’s good enough for me!

If you’d like to make your own gravy from scratch, feel free to use your favorite recipe!

For this recipe, I used Beecher’s Market Herb Fresh Curds. Beecher’s is a local favorite here in Seattle, and their herbed cheese curds are such a treat!

If you can’t find herbed cheese curds at your local store, you can very easily make your own. Just follow the instructions in the recipe notes below.

All in all, this poutine is super quick and easy to make! Serve it either as a side for 4 people, or as a main for 2.


Sweet Potato Poutine with Herbed Cheese Curds

  • Servings: 4
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  • 3 medium sweet potatoes, rinsed and scrubbed clean
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 6 oz herbed cheese curds*
  • 1 package instant brown gravy, or 1 cup of your favorite beef or vegetable gravy*


  • Preheat oven to 425F. Cut sweet potato into 3 inch long fries. Toss potatoes in a bowl with olive oil and salt.
  • Place sweet potato fries on a baking sheet and bake for 15 minutes. Flip or toss potatoes with tongs, and continue baking for an additional 15 minutes, or until slightly crisp and browned.
  • Meanwhile, make the gravy according to the directions on the package. If preparing your own herbed cheese curds, make them now following the instructions in the notes for this recipe.
  • Once sweet potatoes are done baking, turn the oven down to 350F. Pour brown gravy over the fries, and sprinkle the cheese curds evenly over the fries.
  • Bake fries for an additional 5 minutes, or until cheese curds have softened slightly. Serve immediately, and enjoy!

  • If you can’t find herbed cheese curds at the store, you can easily make your own by combining 6 ounces of cheese curds with 1 tablespoon olive oil, 1 clove minced garlic, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 1 teaspoon fresh chopped parsley. Stir all ingredients together and use as instructed in recipe.
  • I used packaged gravy mix for this recipe because I simply didn’t feel like making gravy from scratch. Feel free to use store bought gravy, or your favorite homemade gravy of choice!