Wash and slice your sweet potatoes into thin fry shapes. Toss with all-purpose seasoning and 2 tbsp cornstarch until evenly coated.
Line a baking sheet with parchment and spread out fries evenly, making sure none touch. You might need two pans.
Bake for 35-45 minutes, or until crispy and tender inside. Optional, you can use cooking spray or toss fries in 1/2 tbsp of oil before coating in starch or spray the parchment and tops of each fry.
While that’s baking, measure and blend your cheese sauce together until smooth.
In a large skillet make a batch of cauliflower stuffing, recipe can be found here.
Bring a pot of water to a boil and cook your macaroni noodles until tender.
Drain water, reserving half in a cup.
Add sauce as desired and fold together. Pour in reserved pasta water to thin it out as needed.
Take about a cup of mushroom gravy and blend it until smooth. Heat as needed.
Assemble with a base of sweet potato fries. Topped with cauliflower stuffing, macaroni and cheese, a generous pour of mushroom gravy and some crispy onions + fresh chopped scallions for good measure.
Serve immediately, enjoy!
Using cornstarch and oil/spray are completely optional. You will yield a better result if you use a combination of the two. Alternatively you could totally bake up the sweet potatoes whole, cut into wedges or cubes.
Recipe by The Plant Philosophy at https://theplantphilosophy.com/vegan-thanksgiving-poutine-using-leftovers/