So a few weeks ago during my long hiatus that was lent I decided it was getting to hot to bak up up my remaining yams so what else is there to do? Here I am with a bunch of yams and nothing to make . . . well, not quite. I may have started a long trend with a hilarious ending with this but I decided to make Sweet Potato Fries
yum yum yum
So here’s my recipe:
– 1 large yam or sweet potato
– spices (I used garlic powder and paprika)
–preheat oven to 400 (my oven never hits the right temp so you might find 350-375 better if they seem like they’re burning)
First you cut the potato into wedges, which is easier on some yams than others. Mine was so big after I sliced it into wedges I had to bisect the wedges once more, lest my fries be as thick as three fingers. (you don’t need to peel them, just give ’em a good scrub)
Second you mix the yam wedges with your spices, the salt, and olive oil. Now I fudged all the quantities and so did my roommate so just add what seems appropriate. If you really have no idea just make sure that you can see a little of it sticking to the yam once it’s all mixed but don’t go heavy on the salt (you can always salt later if you need to!) I made that mistake with my turnip fries and . . . . well, they were irreversibly salty.
third you put all the spiced and oiled wedges onto a cookie pan in a single layer. you don’t want your wedges floating in oil, so don’t pour it all in if you’ve got a lot.
stick it in the hot over for 15 minutes then flip them over. They should be browned pretty decent-like on one side. Cook for another 10 minutes and bada bing bada boom! There you go! sweet potato fries!
Now I enjoy eating mine in a ketchup mustard mix but I’m sure whatever you put on normal fries will work great on these too.
After I made this my roommate was rather thrilled with the idea and made batch after batch day after day until she was tired of them. (I haven’t seen a yam since). The boys upstairs obtained yams too . . . except theirs got defenestrated.
I’ll toss my sweet potato cakes into this post since they’re on the same track (yams!) but I haven’t any photos. Except for one of their frozen little behinds in a ziplock (perfect for popping in the toaster on my way to class!)
If you’ve ever made potato cakes, this is basically the same thing, except with yams! You can go either sweet or salty, but I did sweet.
-one large yam
– an egg
– some flour
– about 1-2 tbs butter
– spices (I used Chinese 5 spice, cinnamon, nutmeg, and clove)
– around 2 tbs sugar (If you’re making them sweet!)
– first you peel and cube the yams
– boil them with a little salt for around 20 minutes or until mashable and soft to the fork prod.
– make mashed potatoes! (ie, use the fork [or a mixer if you really want to clean it up] and mash it up with the butter and a little milk). mix in your sugar and spices at this point too
if you wanted to you could stop at this point and just eat mashed yam, but maybe I’ll do that some other time.
-add the egg into the mashed yams and bat them together.
-note the yams should be much thinner now so add in enough flour until you’ve got a decent sort of thick batter (think thick pancakes)
-spoon a dollop onto a hot greased pan and wait until the bottom has cooked. Once you’re able (it should only take a minutes) flip the cake over and use the spatula to push down the cooked side flat.
once the other side is cooked I usually flip mine back over again to finish up the first side and brown the edges that I squished out.
I enjoyed eating mine like British shrove pancakes: with lemon juice and sugar, but honey works just as well. for that matter a creme cheese icing would be fantastic as well.
the freeze decently well, but are definitely best fresh. if you plan to freeze them make sure your batter’s a littler thinner since you’ll want the toaster to make them warm and a little firm without turning the edges black.