Saturday, May 10, 2008


Yams (the cousin of sweet-potatos) are grown in abundance where I live. Also being in the South means that people will come up with a way to fry just about anything. (deep fried Twinkie, anyone?) And so the yam fry was born! I first tried these delicious babies at the annual Gilmore, TX Yamborie Fair, which of course was founded in celebration of the yam. Here is a little healthier version (baked) with a few flavor variations to help you get through that huge bag of yams you bought from your local farmer!

Yam Fries

1 large yam, cut half across the middle, then into about 3/8 by 3/8 inch fries.
1/4 cup canola oil
Salt to taste.

Preheat oven to 450. Line a cookie sheet with heavy duty aluminum foil. Put the fries and oil into a big zip-top bag and get them good and coated. Spread the fries out on the pan and sprinkle with salt. Bake for 10 min, then stir/turn fries and bake about 10 more minutes, or until they are crispy on the outside, and soft in the middle. Remove them from oven and transfer them to a paper towel covered plate and enjoy!

Sweet Variation
Sprinkle hot fries just from the oven with 1/4 cup brown sugar and 1Tbs cinnimon (about enough for 2 yams)

Hot Variation
Sprinkle hot fries just from the oven with some cajun seasoning and pepper.