Paleo Poutine with Sweet Potato Fries

Instructions

1. 1Preheat your oven to about 205°C (200°C). Take the 2 large Sweet Potatoes and cut them into fry shapes, approximately 1.27 cm thick. In a large bowl, toss the sweet potato fries with 2 tablespoons of Avocado Oil, 1 teaspoon of Sea Salt, and 0.5 teaspoon of Black Pepper until they are evenly coated.
2. 2Spread the seasoned sweet potato fries in a single layer on a large baking sheet. Bake for 25 to 30 minutes, flipping them halfway through the cooking time, until they are golden brown and crispy on the outside.
3. 3While the fries are baking, clean and slice the about 450 g of Cremini Mushrooms. Heat 1 tablespoon of Avocado Oil (from the 2 tablespoons listed) in a large skillet over medium-high heat. Add the sliced about 450 g of Cremini Mushrooms and sauté for 5 to 7 minutes, or until they have softened and released their liquid.
4. 4Pour 2 cups of Beef Broth and 2 tablespoons of Coconut Aminos into the skillet with the mushrooms. Bring the mixture to a simmer over medium heat. In a small bowl, whisk 1 tablespoon of Tapioca Starch with 2 tablespoons of the 2 cups of Beef Broth until smooth to create a slurry. Gradually whisk this slurry into the simmering mushroom mixture and continue to simmer for 2 to 3 minutes, stirring constantly, until the gravy has thickened.
5. 5Stir 2 tablespoons of Nutritional Yeast into the thickened gravy. Keep the gravy warm over low heat. Once the sweet potato fries are crispy, remove them from the oven and arrange them on a serving platter or in individual bowls. Spoon the warm mushroom gravy generously over the fries.
6. 6Sprinkle 1 cup of Dairy-Free Mozzarella evenly over the gravy-covered fries. Place the platter or bowls under a broiler set to high (around 260°C / 260°C) for 2 to 4 minutes, watching carefully, until the 1 cup of Dairy-Free Mozzarella is melted and bubbly.

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