Yam fries are a crowd favourite! Making them at home doesn’t have to be complicated or time consuming. It is well worth the effort to enjoy this crispy and delicious side dish – just be prepared to share because these will not last very long!!
I’m often asked if yam fries are truly “healthier” than regular potato fries. Yams are a lower glycemic option which means that they don’t spike our blood sugars the same way most white potatoes do. They are not only more nutritious, boasting a higher beta-carotene content, but in my opinion they are also more delicious!
That being said, if you eat restaurant yam fries that are deep fried or consume this entire batch yourself, you might be in trouble!
Here’s a visual recap of how the process goes from start to finish. Recipe to follow at the bottom:
- 4 medium yams, sliced into sticks
- 2 Tbsp avocado oil
- 3 Tbsp arrowroot starch*
- 1-2 tsp sea salt
- *corn starch is an alternative to arrowroot starch
- ⅔ cup cashews, soaked (salted or raw)
- 1 Tbsp lemon juice
- 1 Tbsp red wine vinegar
- ¼ water or almond milk
- ½ tsp sea salt
- ¼ tsp cayenne pepper
- Heat your oven to 450 F
- Cover 2-3 baking sheets with parchment paper
- Scrub the yams and slice into sticks
- Place about half the chopped yams in a large bowl and coat with 1 Tbsp oil and 1 Tbsp arrowroot starch. Follow with the remaining yams, oil and arrowroot starch. Mix well until the yams are evenly coated.
- Place the yams on the baking sheets leaving a space between each yam fry. This is VERY important in order to allow them to crisp up properly. If the yams are too close together they will become soggy and soft.
- Bake for about 20-25 minutes, and flip the yams over. Bake for another 20 minutes or until desired crispiness.
- To make the cashew aioli, place all ingredients (drained cashews, lemon juice, vinegar, water, salt and cayenne) in a food processor and blend until smooth.