Love love love these, I think I even like them better than regular fries! There is a key to making sure they come out crispy: When you spread them out on the baking sheet, they need to be evenly spread out, barely touching and not piled on top of each other. If that happens the yams will start to create moisture and steam instead of dry out and you will end up with soggy fries! Baked not fried, these crispy yam fries are packed with beta carotene and vitamin C and are one of the best side dishes to any burger, bbq turkey burgers in this case! Drizzled with balsamic vinegar that I reduced and a sprinkle of fleur de sel, who needs ketchup or aioli?!
Baked Yam Fries (4 servings)
3 large yams-cut into sticks
fleur de sel or coarse salt
1.Preheat oven to 400 degrees F. Toss yams in oil just enough to coat. Season with s+p
2. On a baking sheet lined with baking paper spread out yam fries evenly and bake for 40 min or until golden and crispy, checking halfway through to turn fries over for even color.
3. Before serving, drizzle with balsamic glaze and fleur de sel or coarse salt.
1 1/2 cups balsamic vinegar
1. In saucepan add vinegar and on medium-high heat reduce vinegar slowly until it becomes thick and coats the back of a spoon.
*If for some reason you over reduce it, you can just add a splash of balsamic vinegar to bring it back to the consistency you like.