Dish up this lighter take on poutine in a large serving platter; you want the tangy sauce on each and every bite. If you're using larger potatoes, microwave them a bit longer than instructed.
- Prep time 20 minutes
- Total time 25 minutes
Ingredients
Salad:
Sherry Dijon Dressing:
Method
Sherry Dijon Dressing: In bowl, whisk together oil, vinegar, mustard, sugar, salt and pepper. Set aside.
Salad: Using fork, prick sweet potatoes all over. Microwave on high, turning once, just until slightly tender, 2 to 3 minutes. Let cool enough to handle. Cut into scant 1-inch wedges; toss with 2 tsp of the oil and the salt. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender and grill-marked, 10 to 12 minutes.
While sweet potatoes are grilling, toss green onions with remaining oil. Place on greased grill over medium-high heat; close lid and grill, turning once, until softened, about 4 minutes. Transfer to cutting board; trim and cut into thirds.
Transfer potatoes to serving dish. Sprinkle with green onions and goat cheese. Drizzle with dressing.
Makes 8 to 10 servings.
Nutritional facts per each of 10 servings: about
- Fibre 4 g
- Sodium 127 mg
- Sugars 9 g
- Protein 3 g
- Calories 176.0
- Total fat 9 g
- Potassium 509 mg
- Cholesterol 4 mg
- Saturated fat 2 g
- Total carbohydrate 22 g
%RDI
- Iron 7.0
- Folate 5.0
- Calcium 5.0
- Vitamin A 195.0
- Vitamin C 35.0
