Sweet Potato Poutine by Closet Cooking
(makes 2 servings)

1 pound baked sweet potato wedges (hot)
1 cup cheese curds
1 cup gravy (hot)

1. Place the hot sweet potato wedges on a plate and top with the cheese curd and gravy.

Baked Sweet Potato Wedges

1 pound sweet potatoes (cut into wedges lengthwise)
1 tablespoon olive oil
salt and pepper to taste

1. Toss the sweet potato wedges in the oil, salt and pepper to coat.
2. Place the wedges, skin side down, on a baking sheet.
3. Bake in a preheated 375F oven until golden brown and tender, about 30 minutes.

Simple Gravy

I prefer to use the gravy from a roast but if I have that poutine craving and I don't have any on hand then you can make a simple one out of a roux and some stock as follows. I still had about a cup of the pot roast gravy left over so I froze it for the next time the craving hits.

2 tablespoons butter
2 tablespoons flour
2 cups beef broth
1 teaspoon soy sauce (optional)
1 teaspoon Worcestershire sauce (optional)
salt and pepper to taste

1. Melt the butter in a small sauce pan.
2. Mix in the flour.
3. Mix in the beef broth and simmer to reduce by half.
4. Mix in the soy sauce and Worcestershire sauce and season with salt and pepper to taste.