Yam "fries"

READY IN: 35mins
Recipe by TXOLDHAM

This came from a 1992 issue of Cooking Light. A light and healthy version of that craving for fries.

Top Review by UmmBinat

Children, DD1 (5 years old), DD2 (15 months old) and I liked these. I used either overgrown sweet potatoes or they called them yams on the store sign, additional light tasting extra virgin olive oil (nothing on the pans), extra ground cumin, no ground coriander as I didn't have any on hand (all my spices are in my other house 5 hours away) and no pepper for the same reason. Two different pans cooked for different amounts of time. We ate them with home-made honey mustard using organic, raw, local honey. Made for Healthy Choices Tag Game 2013.

Ingredients Nutrition


  1. Scrub potatoes; cut each into thin strips (4 x 1/4 x 1/4 inch).
  2. Combine oil and next 3 ingredients in a large bowl; stir well.
  3. Add potatoes and toss well to coat.
  4. Arrange in a single layer on a baking sheet coated with cooking spray.
  5. Bake at 425F for 25 minutes or until browned, turning potatoes after 15 minutes.

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