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LENTIL & MUSHROOM SWEET POTATO POUTINE NEW RECIPE INSPIRED BY CANADA'S 150 TH BIRTHDAY! Considered one of our na on's signature dishes, here is a "pulsified" version of pou ne that will bring everyone to the table! Len ls add hearty texture and soak up the flavours from the gravy and pair beau fully with the sweetness of the roasted potatoes. PREP TIME 10 mins TOTAL TIME 45 mins MAKES 4-6 appe zer servings INGREDIENTS Roasted Potatoes: 4 orange or white flesh sweet potatoes, or regular potatoes (approx. 2.2 lbs/1 kg) 2 Tbsp (30 mL) canola oil 1/2 tsp (2 mL) garlic powder salt and fresh ground black pepper to taste Gravy: 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 (190 mL) cooked green len ls, or canned len ls drained and rinsed Toppings: 1 cup (250 mL) mozzarella cheese curds 1 Tbsp (15 mL) chopped fresh chives DIRECTIONS 1. Preheat oven to 425°F (220°C). 2. 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. 3. Add oil to cut potatoes and toss evenly with garlic and season as desired with salt and black pepper. 4. 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 un l golden and crispy. 5. For the gravy: While potatoes are baking, heat a medium saucepan on medium heat and add oil. Add shallot and garlic and sauté un l so . S r in mushrooms and con nue to cook un l mushrooms are golden, approximately 5-10 minutes. 6. Add flour and con nue to cook while s rring con nuously un l lightly golden, approximately 3 minutes. 7. Slowly pour in stock while s rring. Cook on medium heat uncovered for 8-10 minutes. 8. S r cooked len ls into the gravy and con nue to cook for another 5 minutes. Season to taste with salt and fresh ground black pepper. 9. Arrange the roasted sweet potatoes on a large pla er, sca ering the cheese curds evenly and topping with the hot len l gravy. Garnish with fresh chives and enjoy immediately! NUTRIENTS PER SERVING (1/6 of recipe) 361 Calories, 14 g Fat, 3 g Saturated Fat, 18 mg Cholesterol, 45 g Carbohydrate, 6.5 g Fibre, 10 g Sugar, 14 g Protein, 385 mg Sodium, 874 mg Potassium, 2 mg Iron, 83 mcg Folate 3 8

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