You guys, yams are weird. I never knew what they were when I was little, except whenever the word “yam” was brought up I remembered my dad going, “I YAM WHAT I YAM.”
Also, when I finally thought I knew what a yam was, I ended up googling the difference between a YAM AND A SWEET POTATO after a Thanksgiving dinner debate a few years back, and was baffled to find out I was being lied to about yams being yams the whole time and that the orange fleshed root vegetable I was so stoked on was really just a variation of sweet potatoes and an actual yam is native to Asia and Africa and places that aren’t here and are a different thing.
Anyways…you probably already know how to make these, but here is a recipe for what I THOUGHT were yam fries and I still continue to call yam fries even though I feel like a dirty liar.
4 medium sized “yams”, sliced into strips that look like FRIES. (I try to do one yam per person/serving)
1 tbsp of olive oil (just enough to coat, really)
1 tsp rosemary
1/2 tsp thyme
1/2 tsp garlic powder
salt and pepper to taste
-Preheat oven to 450 degrees fahrenheit.
-In a bowl, toss “yam” strips in olive oil, and add herbs and spices. SHAKE THIS ALL AROUND BECAUSE COATING THE YAMS ARE THE FUN PART.
-On a parchment lined baking sheet, spread out your seasoned fries in a single layer.
-Bake for 20-25 minutes, until they brown on the outside and start to become crispy. Allow to cool before eating.
Usually I eat these with an “aoli,” which is kind of a fancy term for throwing together Vegenaise, garlic, and lemon juice and dill. However, today I decided to be simultaneously lazy and the classiest, and enjoy these with some ketchup served up in one of my favourite teacups. YESSSS LIFE RULESSSS. Enjoy! ❤