Yam Oven Fries
Gluten-free, lactose-free, FODMAP friendly
I know people who’ll go around and around about whether to call these big, orange-fleshed veggies “yams” or “sweet potatoes.” Whatever you want to call them, I love them cut into wedges and oven-roasted, then dipped in safe ketchup or BBQ sauce. FODMAPers, remember to restrict your intake of yams to about ½ cup per meal.
- Two or three good-sized yams
- 2-3 Tbsp olive oil
- Salt and pepper to taste
- Preheat oven to 425 F.
- Peel yams, removing the white under-skin as well as the outer peel. Cut into long, thin wedges—at least 8 per yam.
- Spread olive oil on a baking sheet. Rub wedges around in the oil, coating all of the cut and/or peeled edges. Sprinkle with salt and pepper.
- Roast 15 minutes. Using a thin metal spatula, flip each wedge so a different side contacts the baking sheet.
- Roast another 15 minutes. Test for doneness by stabbing the fattest wedge with a fork or sharp knife. It should be soft all the way to the center.
- These are almost as good the second day.