These fries are super crispy and satisfying, and the dip works great as a mayo replacement. This recipe and my Yam Kale Hash are my favorite ways to eat yam; both are amazing comfort foods!
Preparation time: 10 minutes
Cook time: 1 hour
- 3 yams
- 1/4 cup oil (olive or coconut)
- 2 tbsp thyme
- 1 tbsp basil
- 2 tsp garlic salt or sea salt
- 3-4 cloves minced garlic
- 2 ripe avocado
- 2 tbsp lemon juice
- 1 tbsp onion powder
- pinch garlic salt or sea salt
Preheat oven to 350F. Thoroughly wash the skin of yams and cut off any questionable parts. Cut them up lengthwise into moderately thick wedges. This is important, if they are too thin they will burn. Place all wedges into a steamer and steam for 10 minutes checking periodically. You want them to be slightly softened but not cooked or else they will fall apart. Remove from steamer and place in a bowl. Melt the oil if needed and then drizzle it over the yam wedges. Sprinkle the minced garlic, thyme, basil and salt over the wedges while mixing. Place the yam fries on a baking sheet as evenly spaced out as possible and bake for 45 minutes or until crispy. Be sure to check on them periodically and flip at least 2-3 times during the 45 minutes to ensure they cook evenly.
While yam fries are baking, cut the avocados into quarters and remove skin and pit. Put quarters into a bowl and mash with a fork. Add lemon juice, onion powder, and a dash of sea salt and mix thoroughly. Use this as your dip for your yam fries.