I recently rediscovered my love for yams, and yam fries are one of my favourite ways to eat them. I love it when they are served with a chipotle dip too and turns out a delicious homemade chipotle sauce is really easy to make.
The challenge I’ve encountered with yam fries is getting them crispy so I’ve played around with a few tricks to crispen them up which have definitely helped.
A few crisping tips:
- Bake on high heat, at least 450 degrees.
- Right after you cut them, coat them with flour (I hear corn starch works too, but I haven’t tried it yet).
- After they’re coated with flour or corn starch, toss them in a good oil.
- Leave lots of space on the baking sheet so that they don’t crowd and steam instead of bake.
Onto the yam fry making goodness …
For the Sauce:
3/4 cup of mayonnaise
Juice from half a lime
1 tablespoon of chopped green onion
1 tablespoon of minced chipotle in adobo sauce
For the Fries:
Preheat the oven to 450 degrees.
Cut a yam into sticks. The thinner they are, the easier they crisp.
Toss them in the flour. You can also put them in a ziplock bag and shake them in flour.
Toss them in the oil and spices either in a bowl or ziplock bag, then place them on a baking sheet lined with parchment paper. Make sure they are not crowded, and that they have room between them.
One large yam goes a long way. As I was creating this recipe and making calculations I found that 1 large yam filled about 2-3 baking sheets.
Place the baking sheets in the oven for ten minutes, then take them out and flip all of the fries over. Put the baking sheets back in the oven for another ten minutes, and then they’re done.
While the fries are baking you can make your dip.
For the Sauce:
First add the lime juice to the mayonnaise and mix it up. Then add the green onions and the minced chipotle in adobo sauce. This will make more than enough for the fries. I put this on a burger as well. It’s really versatile, and can be used for many things, so have fun with your imagination.
I served the chipotle dipping sauce in a shot glass, and it was the perfect size for dipping.
- 1 large yam
- 2 tablespoons of flour
- 4 tablespoons of olive oil
- 2 teaspoons of paprika
- 1/4 to 1/2 a teaspoon of cayenne pepper
- Himalayan sea salt or celtic sea salt to taste
- 3/4 of a cup of mayonnaise
- Juice from half a lime
- 1 tablespoon of chopped green onion
- 1 tablespoon of minced chipotle in adobo sauce
- Preheat the oven to 450 degrees.
- Cut the yam into sticks. The thinner they are the easier they crisp.
- Coat the yams in the flour by tossing them in a bowl or in a ziplock bag.
- Once coated toss the yams in the olive oil and the spices.
- Place them on a baking sheet covered with parchment paper without crowding them.
- Bake them in the oven for 10 minutes.
- Remove from oven and flip all of the fries over.
- Bake for another 10 minutes and then they're done.
- Add the lime juice to the mayonnaise and mix it up.
- Add the chopped green onion and the minced chipotle in adobo sauce, and mix it all up.
- High heat, at least 450 degrees
- After being cut, toss in flour
- Toss them in oil after they are coated with flour.
- Don't crowd them on the baking tray; leave space between each fry.
- *One large yam may make 2-3 baking sheets worth of fries