This Canadian classic dish became popular in the 1950’s in Quebec. The traditional version is made with French fries, topped with cheese curds and brown gravy. Loving all things Canadian, and French fries…of course I wanted to make a vegan (and healthier) version. I know my Canadian friends will tease about how my take on this dish is not the same; but it’s just way too much fun for me to veganize traditional dishes! These potatoes have a slightly smoky flavor and not quite as sweet as the orange kind; but otherwise, much like your usual sweet potato.
The purple sweet potatoes are a foodie find for sure. But check out your grocery store or farmers market – they may already be sold there and you may have never noticed. If they’re not available in your area, regular sweet potatoes are a good substitute. Of course you can always use any kind of white potatoes too; but the purple sweet potatoes are packed with lots of nutrients. They are high in antioxidants, which help protect the body from heart disease and cancer. They are also low on the glycemic index which is great for those wanting diabetic friendly foods. Their beautiful purple color comes from the phytochemical, anthocyanin, which has been known to boost memory. They are also an anti-inflammatory food and help strengthen the immune system.
Preparation
- Melt butter in small sauce pan.
- Whisk butter and flour for about 30 seconds.
- Add Broth and soy sauce.
- Stir until you achieve desired thickness.
Heat oven to 425 degrees. Line a baking sheet with parchment paper and arrange the potatoes in a single layer. Leave them in the oven for about 25 minutes. When they are desired crispiness or roasted to your liking, take them out of the oven. Plate them in a serving dish and top with the cheese crumbles or dollops, then top with the gravy and the chopped parsley. Enjoy this comfort food while you’re watching your favorite hockey team on game night!
