Yams are underrated: some families only eat them one day a year with their turkey later this month. Yet they are full of phyto-nutrients, vitamins and minerals to keep you healthy. Naturally sweet so there is no need to pour dozens of marshmallows and brown sugar over them. And they are not just for Thanksgiving.
I like to make baked yam wedge fries. Spicy ones are my favorite. They go great with oven fried chicken or homemade gf chicken nuggets. Yam wedges are totally yummy plus easy to throw together. Great vegetables don’t have to be full of calories, super fancy or difficult to make. Carefully prepared fresh vegetables are a great side to any balanced meal. And yams are naturally gluten free; hurrah!
Don’t pick gigantic yams, small to medium size are easier to cut into decent lengths for these fries. I like the ones that are deep orange inside; great flavor every time I use them.
Heat oven to 400 degrees.
3-4 yams, wash, dry and then cut up into long fairly narrow wedges; 6 to 10 per yam depending on size and place them on a cookie sheet with edges, mound them up in the center
1-2 tbsp. EVOL: Pour on top the pile.
1 tsp. paprika
¼ tsp. garlic powder
1 tsp. coarse sea salt
A sprinkle of hot chipotle chili powder
A few grinds of fresh black pepper.
Use two forks to stir around the wedges so they get coated with oil and spices. Spread them out over the baking sheet. If you don’t want them too spicy leave out the chili powder. Use whatever spices you like if my combination doesn’t thrill your taste buds.
Bake for 10 minutes, turnover with a pancake turner. Cook 7 to 10 more minutes until a fork pierces a wedge easily. The thicker you make them the longer they will take to get tender. Watch them closely for the last couple of minutes so they don’t burn. I find that they cook faster in my pizza oven; my main oven is a tad slower so they need from 10 to 14 minutes after you turn them but that does depend on the thickness you cut them to.
It’s that simple people! My family loves them and so will yours. Just add more yams and spices to make a bigger batch of fries.