Poutine Bowl


  • 2 lbs sweet potatoes, cut into ¼-inch sticks
  • 1 Tbsp oil
  • 1 Tbsp cornstarch
  • Pinch salt
  • ½ pound finely chopped Smithfield Applewood Smoked Bacon
  • 4 Tbsp butter
  • 4 Tbsp flour
  • 4 cups ham stock
  • 8 oz Smithfield Diced Ham
  • 6 oz Gruyère cheese
  • 2 oz sliced green onion



Bacon, Ham

Meal Course:

Dinner, Lunch

Dish Type:

Appetizer, Entrée


  1. Preheat oven to 400°F.
  2. Toss sweet potatoes with oil and cornstarch. Put on lined baking sheet, and bake for 20 to 25 minutes, flipping sweet potatoes halfway through.
  3. Sprinkle finished sweet potato fries with salt, and set aside.
  4. In saucepan, cook chopped bacon over medium heat. Once bacon is cooked, add butter, and melt down. Whisk in flour, and cook for 2 minutes, continuously whisking. Slowly whisk in ham stock, and cook mixture 8 to 10 minutes over low heat until thickened. Set aside, and keep warm.
  5. Sauté diced ham over medium-high heat until ham gets color.
  6. To assemble, place sweet potato fries in to-go container, top with bacon gravy, Gruyère cheese and crispy ham. Garnish with green onions.

Gruyère Béchamel:

  1. In small pot, combine milk and cornstarch, and bring to simmer, whisking.
  2. Once at simmer, stir in Gruyère cheese and salt, and stir until cheese is melted and sauce is smooth.
  3. Stir in chives, and keep warm until needed.