Baked Sweet Potato & Roasted Peppers Inspired Poutine

Canadian speciality Poutine inspired me to create this dish. Crispy oven-fried sweet potatoes topped with roasted pepper and tomato “a la Marocaine”, seasoned with cumin, paprika and parsley. For some protein, I served it with a sunny side-up egg on top; you crack the egg with your fork and use the runny yolk as gravy.

It’s a special feeling when you get to create new recipes and enjoy your food.

Ingredients: (1 serving)

1 small sweet potato, cut into fries

1 tbsp olive oil

Kosher salt & fresh black pepper, to taste

For Roasted Peppers Salad:

½ green pepper

½ bell red pepper

1 medium tomato, cut into wedges.

1 clove of garlic

1 tbsp olive oil

Salt & Pepper to taste

½ tsp each cumin and paprika

1tbsp parsley, chopped

For the topping:

1 egg

Directions:

Preheat the oven broiler.

Place peppers, skin side up, on a cookie sheet and roast them until the skin is completely black. Place them in a sealed container. The skin is then easily pulled from the flesh. When cold, cut pepper longwise into stripes.

Meanwhile, toss the sweet potato fries with olive oil, kosher salt and fresh pepper. Place them on a tray sheet.

Switch the oven to 400 degrees and lay the sweet potato tray. Cook for about 10-15 minutes.

In a medium-hot pan, pour the olive oil. Sauté garlic for 1 minute and then add tomato wedges. Cook until almost blackened then add roasted peppers. Fold gently together and add spices. Continue cooking for a minute or so until no liquid in the pan.

Turn of the heat and add parsley. Set aside in a plate.

In the same pan cook the egg sunny side up.

Assemble it by putting sweet potato fries on the bottom of a plate. Place roasted pepper salad over them and top it with the sunny side up egg.

Sprinkle some kosher salt and cayenne pepper. Serve immediately.