Yams are so plentiful in the fall. We often think of them being used in sweet dishes, topped with brown sugar, nuts, or marshmallows and cinnamon candies. But something wonderful happens when they are baked up like fries with a salty topping. The combination of the naturally sweet flavor with the salty topping is a marriage made in vegan heaven. A wonderful addition to the menu, that no only taste great, but are super-good-for you, too.
I made this recipe as a snack for my daughter’s fourth birthday party, and it was a huge hit. The fries flew off the plates and the parents were asking me what they were. Everyone was surprised that they were yam fries. All the moms wanted the recipe, and now I share this recipe with you, too. These go great anywhere you would serve regular fries – with sandwiches, veggie burgers, soups and small meals. Yam fries are also a terrific snack food you can feel good about eating.
Baked Yam Fries
- 3 Large Yams (I like the large Southern Yams or the Ruby Jewel Yams, although any variety will do. You can also substitute sweet potatoes, which are botanically different, but have similar cooking properties and taste.)
- 2 tsp olive oil
- 1 tsp kosher salt
Peel the yams, and cut out any bad spots.
Julienne the yams into approximately ¼ x ¼ x 3” lengths.
Toss with the olive oil and salt on a cookie sheet, pop into the hot oven and bake for 10 minutes.
Flip the yam fries and bake another 10 minutes. The fries will have brown spots over them when they are done. This only adds to their yummy flavor.
Tip for julienning the yams:
The best way to julienne the yam is to cut the peeled yam in half, then place the cut edge down so that it doesn’t slip easily. Make ¼ inch slices through each yam-half length-wise. Then, stack the slices and make ¼ slices through them lengthwise perpedicular to the first cuts. The slices will be about 3-4” in length.