Potatoes are one of the biggest crops in the world (along with corn and wheat), but they are a nutritional black hole. Yams aren't exactly a nutritional goldmine, but they're way better than non-sweet potatoes - and they actually, you know, have a flavor, instead of tasting like moist spackle.
Recipes abound for baked yam fries...which I should try ones of these days. I just used the way I learned to make fries and substituted yams for potatoes (N.B. - the oil adds calories, though, so calorie-conscious folks are better off baking).
It's really easy: peel the yam, saving the peels for stock if you like. Slice it into a pleasing, fry-like shape. You should get a lot of fries from a single yam - if not, you may be using a carrot by mistake.
Heat canola oil in a large saucepan. Add fries. Cook. I will sometimes reserve the excess oil in a jar to re-use later.
These are good with ketchup or mayo (unless Vincent Vega will be joining); if your local super market stocks it and you like spicy food, wasabi mustard works well, too.
No comments:
Post a Comment