This is my substitute for the delicious but extremely unhealthy deep-fried yam fries.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 teaspoon olive oil
- 2 yams, peeled and cut into wedges
- ½ teaspoon seasoned salt
- 5 tablespoons fat-free sour cream
- 1 teaspoon mayonnaise
- ½ teaspoon taco seasoning
- ⅛ teaspoon paprika
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Spread the olive oil over a baking sheet.
- Arrange the yams on the prepared baking sheet in a single layer; season with the seasoned salt.
- Bake the yams in the preheated oven until soft, about 25 minutes.
- While the yams bake, stir the sour cream, mayonnaise, taco seasoning, and paprika together in a small bowl. Serve as a dip for the yams.
Nutrition Facts
| Calories | 529 kcal |
| Carbohydrate | 114 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 16 g |
| Protein | 9 g |
| Saturated Fat | 1 g |
| Sodium | 1335 mg |
| Sugars | 6 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
DELICIOUS!! I will be adding this to my permanent recipes. I did add some extra oil – enough to coat the wedges.
Tastes great; love the dip too!
add a sprinkle of corn starch
When I saw the recipe, YAM FRIES, I got all excited, as I love yams. Because they are called “fries”, I expected them to be similar in texture to french fries, but the texture of these are like mashed potatoes – very soft. Which was very disappointing. I made them a second time tonight and had the same result as the first time. After 25 minutes at 350, I put them under a broiler for 5 minutes but even that didn’t help to crisp them up.
Cook for longer than 25 minutes to crisp up the fries!
TREAT for friends
I made these a few years ago, only they were sliced potatoes and I grilled them, the oven would work fine. I made a dip with sour cream and maple syrup that was incredible. Yogurt would work and light syrup would as well. I love sweet potatoes.
This was good, and very simple. My potatoes didn’t get crispy, but they were fine anyway, and I liked the combination of the potatoes and dip!
Yams don’t crisp–they just get limp. Tastes OK but too much trouble to eat.
Toss the fries in the oil before baking! I made this recipe as-is twice and they all turned out shriveled and rubbery and none of the seasoning stuck to the fries. This last time I tossed the fries around in the oil on the pan so they were all coated before seasoning and cooking. Viola! Finally turned out like they should. Somehow everyone managed to leave out that this is an important step.
I cooked the yams longer than specified, but they were still very good and the dipping sauce was excellent.
Fixed as written except added more taco seasoning. It really made the fries! Love it!
delicious, easy, didn’t try dip
Great!!. I sprinkled herbs on one half and pepper flakes on the other. Served with alioli. A success!!!
An easier method is to toss the yam or sweet potato wedges with olive oil or sesame oil along with sea salt into a zip lock bag, making sure the yams are well coated, then arrange on a cookie sheet.
My husband has never been a fan of yams, but this is one that lured him in. I think a lot of that had to do with the dipping sauce (he is a condiment lover). I had to adjust a couple of things the second time around on this- first, I found that bigger wedges took a lot longer to cook and weren’t as crisp on the outside as we prefer and a little too thick, not done well enough on the inside (even with an extended baking time). So I cut them a lot thinner the second time around, more like a smaller french fry would look. Those turned out much better with less cooking time. I also adjusted the mayo and sour cream the second time around because it seemed like one would overpower the other and my husband agreed the adjustment by taste was better. Overall, this is a hit in our house and requested often.
This was fantastic! I also included spears of eggplant and broccoli stalks with the yam fries and everything was so good! I think I even like the eggplant more than the yams- I recommend trying this with any vegetable you have on hand. I didn’t have any sour cream, so I used plain, full-fat yogurt. I also just eyeballed the spices to put in there, so I can’t say how the dip in the posted recipe compares but mine turned out GREAT. I wanted to eat it by the spoonful! This recipe is so easy to make and super versatile, not to mention healthy! I rarely review recipes I use on here, but this one was so great, I had to rave.
Delicious!!! Dip is amazing (didn’t have taco seasoning, so used old bay seafood seasoning instead – with no paprika either) The yams I left thicker chunks and cooked a bit longer, 25 mins as recipe said, then up to 400 and didn’t time, but was probably another 20 mins. In fact, I think I’m going to have tonight. THANKS!!
Will definitely be making this dip from now on! Great with these fries and also chicken fingers. Thanks!
I would make this again and like that you can use more or less yams and it stays the same. I like my fries crispy though and that effect can be hard to get this way. I made sure to slice mine thin and baked at 400 but some on the edges burned. I will use an airbake pan next time I cook them. I also used a package mix of mango curry dip instead of tacco so not sure how that will taste. I think most dips would be good with this.
I’ve never made yam fries but I bought some I really needed to us. The season salt was…okay on them. The sweetness shined through so it was a nice contrast. It did take longer then 25 minutes, and even though the yams looked done, they were very soggy to pick up, so I turned the heat on the oven up to 350 degrees to help get a crisp edge on them to pull off the pan. The dip was fine but mild in flavor, so I added an additional tsp of taco seasoning and it turned out prefect. However. I tasted the yam with the dip before tweaking and I didn’t really think the dip matched up with yams. Yams were good, Dip was good…just didn’t seem to think they went together well. But that’s my opinion.