Yam Fries

An autumn favorite at our house

The first time we had yam fries was at our country house at Thanksgiving 2003. I'd never been a fan of yams but that changed in a big hurry. These are scrumptious and really simple to prepare. Thanks to our daughter-in-law, Cheryl, for introducing us to this great recipe.

By the way, yams (sweet potatoes) are exceptionally rich in beta-carotene, which has many health promoting benefits. They are rich in vitamin A and a good source of vitamin C. As well, they are good source of copper and manganese, vitamin B6, potassium, and fiber.

Preheat the oven to 400°F.

  • Start with one good sized yam or two smaller ones. Peel and cut yams into French fry-sized pieces.
  • In a large bowl mix about 1/4 cup extra virgin olive oil (use more or less as needed), crushed or finely chopped garlic (I use quite a lot of garlic, several cloves, - go with your own taste), fresh ground black pepper, sea salt to taste, and other fresh herbs as desired.
  • Add cut-up yams and mix thoroughly ensuring yams are completely coated in oil.
  • Spread the yams in a single layer on a cookie pan and bake for approximately 45 minutes until the yams are cooked through. They're best if the edges are turning dark brown as the sugars in the yams start to caramelize.

Then... watch them disappear! I hope you'll enjoy these as much as we do!

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