October 13, 2015

Damn, That’s a Good Yam (Fry). {Vegan Recipe}

Sweet Potato Fries

Yam Fries have been my go-to quick-fix meal for years.

Being an amazingly delicious source of iron, magnesium, potassium, vitamins B6, C, D and beta carotene, yams are a staple in any health-conscious individuals shopping list. With the amazing information held within the realms of the internet, I came across a way to turn these nutrient-packed potatoes into one of my true loves—a french fry.

Like most individuals, even those of us who try to be conscious of what our bodies need to stay healthy and functioning, I love french fries. I do not say that with grace or with eloquence. I’m not treading lightly. I say I love fries like a cannonball into a swimming pool. This love is felt with all my being—they’re finger food and you can cover them with gravy and cheese and be transported into a whole new realm of taste sensations (guess what—I’m a Canadian and yes Poutine is as good as it sounds).

But this love affair between yams and I has not grown without trial and error. Making yam fries is an art form that has taken many years of practice and patience. From burnt edges, casualties drowned in oil and ovens too small, yams and I have been through it all. And you know what? It’s only made our relationship stronger.

Crispy, Healthy, Nutrient Filled Oven Baked Yam Fries:

2 yams

2 tablespoons of coconut oil (I prefer coconut oil to olive oil, but either will do)

1 teaspoon paprika (smoked tastes best), curry powder or chilli powder (seasoning choices are very versatile, so get crafty!)

salt and pepper to taste

Preheat your oven to 450 degrees and line a baking sheet with aluminum foil.

Peel your yams and cut into quarter inch slices and cut those slices into quarter inch pieces.

Throw those yams in a bowl and add your oil and spices of choice.

Season to taste with salt and pepper or any other combination of spices that you find intriguing—get creative!

Arrange your yam pieces on the lined baking sheet, ensuring they are spread out in a single layer.

Bake for 10 minutes, flip the fries and bake for another ten minutes. Keep an eye on the fries during the last 5 minutes as sometimes they are done sooner than expected. Your fries should look golden and crispy and delectable.

*Bonus: I’ve been adding nutritional yeast onto my fries once they are done cooking—it adds extra nutritional goodness with a bit of a nutty/cheesy flavour.




Relephant Read:

Smooth & Creamy Mashed Sweet Potatoes with Nutmeg. {Vegan, Gluten Free Recipe}




Author: Carlene Kurdziel

Editor: Renée Picard

Photo: Author’s Own


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