Sweet Potato Poutine Recipe

This Sweet Potato Poutine with Chorizo and Queso Blanco recipe puts an exciting spin on one of Canada’s most beloved comfort foods by blending it with the bold, vibrant flavours of Mexican cuisine. Featured on Bring on the Karbs, Erica and Josh Karbelnik reinvent classic poutine by swapping traditional fries for crispy sweet potato fries and replacing gravy with a rich, velvety queso blanco loaded with green chiles and pickled jalapeños.

The Inspiration

Poutine has become one of Canada’s most iconic dishes, traditionally made with crispy fries, cheese curds, and hot gravy. While the original remains a national favourite, its versatility has inspired countless creative interpretations around the world.

For the North Meets South episode of Bring on the Karbs, Erica and Josh Karbelnik explore what happens when Canadian comfort food meets the bold flavours of Mexico. Instead of classic gravy, they create a silky queso blanco infused with roasted green chiles, pickled jalapeños, cumin, and creamy cheeses. Sweet potato fries replace traditional potatoes, adding natural sweetness and vibrant colour, while spicy chorizo introduces a savoury richness that complements every bite.

This fusion recipe captures the spirit of modern comfort food—respecting traditional dishes while embracing exciting new flavour combinations. It’s a playful yet satisfying meal that’s perfect for anyone who enjoys bold ingredients and creative twists on familiar classics.

Ingredients

2 sweet potatoes
Cornstarch
2 links Chorizo sausage

For the Queso Blanco

1 can Mexican green chiles
1 can pickled jalapeños
1 lb Shredded white American cheese
1 1/2 tsp (7.4 ml) cumin
1 tbsp (14.8ml) butter
1 cup (240ml) whole milk
1 tbsp (14.8ml) butter
Cornstarch
1 (12 oz) can evaporated milk
2 green onions, sliced

Method

Slice the sweet potatoes into fries and blanch for 9 minutes in 300 F (149 C) oil. Remove from oil, let cool, and set aside until ready to fry.
Make a slurry with milk and cornstarch.
In a pan, add butter and sauté onion and cumin over medium heat until softened. Add chilies, jalapeños, evaporated milk, and milk and cornstarch slurry and bring to a simmer. Whisk in cheese until melted.
Remove chorizo from the casings and cook in a pan.
Turn the oil back up to 350 F (177 C). toss fries in cornstarch and fry sweet potatoes until crispy.
Top with chorizo and queso cheese and garnish with diced green onion.

Serving Suggestions

This Sweet Potato Poutine with Chorizo and Queso Blanco is best enjoyed fresh from the fryer while the fries remain crisp and the queso is warm and creamy. It makes an outstanding appetizer for sharing, a hearty game-day snack, or a satisfying casual dinner paired with grilled meats, burgers, tacos, or barbecue dishes. The sweet potatoes and creamy queso also complement grilled corn, fresh tomato salsa, guacamole, or a crisp cabbage slaw that adds brightness and crunch.

For entertaining, serve the poutine on a large platter so guests can help themselves family-style. Garnish generously with additional green onions, fresh cilantro, sliced jalapeños, or even diced avocado for extra freshness and colour. Pair it with a cold Mexican lager, sparkling lime beverage, or a citrus-forward margarita for a meal that perfectly captures the vibrant flavours celebrated in the North Meets South episode.

Final Thoughts

This Sweet Potato Poutine with Chorizo and Queso Blanco recipe proves that comfort food knows no borders. By combining Canada’s iconic poutine with the rich, spicy flavours of Mexican cuisine, this dish delivers an exciting fusion that’s indulgent, colourful, and packed with flavour. The sweetness of the fries, the richness of the queso blanco, and the savoury spice of the chorizo create a memorable balance that’s impossible to resist.

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