Yam Oven Fries

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yam fries

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.

Ingredients

  • Two or three good-sized yams
  • 2-3 Tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425 F.
  2. Peel yams, removing the white under-skin as well as the outer peel. Cut into long, thin wedges—at least 8 per yam.
  3. 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.
  4. Roast 15 minutes. Using a thin metal spatula, flip each wedge so a different side contacts the baking sheet.
  5. 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.
  6. These are almost as good the second day.
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