Easy Baked Yam Fries Recipe

Chef Danielle Miele , On March 4, 2023

This Easy Baked Yam Fries Recipe is a Healthy, High Fiber, Low Fat Version of Traditional French Fries.

Easy Baked Yam Fries Recipe

Yams are such a versatile and nutritious vegetable. With just a few key ingredients, and a little bit of preparation, swapping out regular potatoes for these fiber rich and healthier cousin, as in this recipe, is a great move for your health. These seasoned and baked fries are perfect alongside a tri tip sandwich, a skirt steak, or even with a salad. They’re so yummy, you’ll find yourself eating them all pretty quickly.

Ingredients for Easy Baked Yam Fries Recipe:

Yam Ingredients

Yam Fries Recipe Ingredients

  • 1-2 large yams

  • 1 tbsp olive oil

  • Salt and pepper to taste

  • 1 tsp arrowroot powder or corn starch

  • 1/2 tsp sweet paprika

  • 1/2 tspĀ garlic powder

Instructions for Easy Baked Yam Fries Recipe:

  1. Peel the yam. Cut the yam fries into planks all relatively the same size as much asĀ possible.

    Yam Ingredients

    Peel and slice the yam fries

  2. Cover the yam planks with cold water and soak them for 15 minutes. Drain.

    Cover Yam Fries in Water

    Cover the yams fries in water

  3. Using a clean kitchen towel, dry the yam planks.

    Pat Yam Fries Dry

    Pat the yams fries dry with a towel

  4. In a bowl, mix the arrowroot and other spices together. Add the yam planks and toss to coat.

  5. Preheat your oven to 400 degrees.

  6. Arrange the coated yam fry pieces in a single layer onto a cookie sheet lined with parchment paper or aluminum foil.

    Pat Yam Fries Dry

    Arrange the yam fries on a sheet pan with parchment paper

  7. Bake for 15 minutes or until brown and crisp on the outside. Sprinkle with salt and serve immediately.

    Pat Yam Fries Dry

    Bake the Yam Fries in a convection oven

Serve and enjoy the baked yam fries recipe with your protein of choice. These go great with our burger sliders.

Pat Yam Fries Dry

Enjoy the baked yam fries recipe

Chef Danielle Miele

Chef Miele started in the industry as a chef's assistant back in the early 1990s at a New England style seafood shack. After several stints in the industry she earned a formal chef's degree with honors from Le Cordon Bleu. When she is not cooking for her husband and teenage son, she enjoys researching techniques and ingredients from different cultures, with a focus on enhanced flavor and nutrition.