I am once again thrilled to be part of the #cuisinesavecjanes challenge. This time, I was asked to create a new side-dish for one of their products. Without a doubt, French fries are the usual and prevailing side option for most dishes in restaurants. However, here in Quebec, if you want to “pimp” your option, you can also go for our emblematic dish: the poutine. Traditionally, a mix of French fries, brown gravy and cheese curds, the poutine is not, to say the least, a diet-friendly option…And you know what they say right? “A moment on the lips, forever on the hips”! But that does not mean that you should deprive yourself and choose the sad green salad as your side dish!! There are other options my friend!! And let me tell you, this one here is absolutely DELISH! No depriving here, uh-uh!!
Sweet potatoes are a great, nutritious choice and they make for flavourful, fantastic fries. The avocado cream doubles-up as a gravy for your poutine and dipping sauce for your chicken tenders. Finally, to tie it all up, what better than salty, crumbled, feta cheese, to counterbalance the delicious sweetness of these fries…
Enjoy without moderation!
- - 1 big sweet potato or 2 small ones
- - 1tbsp Extra-Virgin Olive Oil
- - 1/4 tsp cornstarch (a pinch)
- - 1/2 tsp salt (or to taste)
- - 1 tsp Paprika
- - 1/2 large avocado
- - 1 tsp honey
- - 2 tbsp chopped cilantro
- -1/2 cup low fat sour cream
- - Salt to taste
- Garnish
- - 1/4 cup feta cheese, crumbled
- - 2 cherry tomatoes, diced in small pieces
- - cilantro leaves
- Preheat the oven to 375 F. Peel the sweet potatoes and cut them into fry-shaped pieces. Try to cut them into similarly sized pieces so the fries will bake evenly.
- In a mixing bowl, toss all the ingredients for the fries together and coat well.
- Pour the fries directly onto a dark, non-stick baking sheet for best results and arrange in a single layer and don’t overcrowd (otherwise they will never crisp up).
- Bake for 15 minutes, then flip the fries so they can cook on all sides. Bake for 10 to 15 more minutes, or until the fries are crispy. You’ll know they’re done when the surface of the fries change from shiny orange to a more matte, puffed up texture. It’s essential to bake them long enough, otherwise they won’t be crispy. Don’t worry if the edges are a little bit brown; they will taste more caramelized than burnt.
- In a blender (or in a bowl, with a hand-held blender), toss all the ingredients for the sauce and blend well. Reserve.
- Once the fries are perfectly cooked, sprinkle with avocado cream and sprinkle with crumbled feta cheese. Garnish with tomatoes and cilantro leaves.
- *Serve with Janes Chicken Breast Strips, cooked according to package.
