Every once in a while, there’s a dish that so reminds me of somebody that I just have to name it after them (or in some cases, if I make a recipe specially for someone–like Jaimie’s Meatball Soup–that person becomes the namesake)! My friend Will makes a version of these yam fries, and they’re always a hit so I decided to put together my own twist on it and give him some of the credit. The mustard is very subtle after roasting and gives a layer of flavor that’s pretty delicious and tangy.
3-4 large yams*
1.5 tbsp good quality Dijon mustard**
1 tsp smoked paprika
Sea salt and pepper, to taste
1. Preheat oven to 400 degrees.
2. Line 2 baking sheets with parchment paper or aluminum foil.
3. Wash and peel the yams. Slice into steak fries by doing the following: slice the potato lengthwise. Turn each half so it’s lying flat. Slice into pieces ~1/4 inch thick.
4. Place the fries into a large ziploc bag or bowl. Add mustard, smoked paprika and a drizzle of melted coconut oil. Add salt and pepper to taste. Shake the bag [or mix in a bowl] until the ingredients are well combined and the fries are evenly coated.
5. Turn out onto the baking sheets and arrange so that the pieces do not overlap.
6. Roast until the yams are cooked through [flipping over once about halfway through] and get crispy-brown around the edges, approximately 15-20 minutes. Check frequently to ensure they don’t burn.
7. Serve plain or with any myriad of yummy dipping sauces, like homemade chipotle mayo or paleo-friendly ketchup.
*Yellow sweet potatoes would also be delicious.
**Scan ingredient labels well!! Many mustards contain extra sugar or non-paleo ingredients.