Oven-baked Yam Fries
September 23, 2011
When a dish is easy to put together and the whole family loves it, there is really no reason not to make it…often. That is how these yam fries became a staple in our diet. They just seemed to be the perfect thing to accompany so many of our summer dishes. The kids love them, because well, they contain the word “fries.” Of course, in reality they are baked and contain very little oil. The roasting process makes them nice and crispy though and they are excellent dipped in ketchup or herb-blended oil, or my personal favorite, Chipotle Mayonaise.
Oven-baked Yam Fries are crunchy, slightly sweet, and salty, but have all the credentials of a very healthy side dish. If your experience with yams is limited to sweetened dishes (perhaps with marshmallows atop?), you should definitely try these. They are nothing like the signature Thanksgiving dish. Slice the yams into wedges, toss in oil and salt, and bake until crispy. This dish could not be easier and is incredibly adaptable. They go very well with grilled meats. I serve them with Fresh Ground Bacon Burgers or Southwestern Chicken Burgers. They are incredibly addictive. Watch out, you might be making them week after week as well!
What dishes have you loved this summer?
Oven-baked Yam Fries
1 1/2 pound Garnet Yams
2 tablespoons olive oil
1 teaspoon salt
Preheat oven to 425 degrees.
Scrub the yams to remove any dirt. Cut off the pointy ends (they are likely to burn and become bitter in the oven). Slice the yams into thick wedges. Toss yams with oil in a large bowl. Sprinkle with salt.
Spread yams out evenly on a large rimmed baking sheet. Avoid the wedges touching each other, this will prevent browning.
Slide into the oven on a middle rack. Bake until slightly browned and crispy, about 40-45 minutes. Flip the wedges at least once while baking to ensure that they cook evenly.
Remove from oven and serve with Chipotle Mayonaise.
Here is a printer-friendly version of the recipe: Oven-baked Yam Fries
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