Every once in a while, there’s a dish that so reminds me of somebody that I just have to name it after them. Or in some cases, if I make a recipe specially for someone—like Jaimie’s Meatball Soup—that person becomes the namesake!
My friend Will makes a version of these yam fries, and they’re always a hit so I decided to put together my own twist on it and give him some of the credit. The mustard is very subtle after roasting and gives a layer of flavor that’s pretty delicious and tangy.
Why “yam” fries? Because that’s what these orange varieties are sometimes called depending on where you live.
- 3 to 4 medium sweet potatoes
- 1-1/2 tsp stone ground mustard*
- 1 tsp smoked paprika
- 1 tbsp melted coconut oil
- Sea salt and pepper, to taste
- Preheat oven to 400F, and line two baking sheets with parchment paper.
- Wash and peel the sweet potatoes. Slice into steak fries by doing the following: Slice the potato lengthwise. Turn each half so it's lying flat. Cut into pieces ¼-inch thick.
- Place the fries into a large ziptop bag or bowl. Add mustard, smoked paprika and melted coconut oil. Add salt and pepper to taste. Shake the bag until the fries are evenly coated.
- Arrange the sweet potatoes onto the baking sheets so the pieces don't overlap.
- Roast 15-20 minutes until the sweet potatoes are cooked through, flipping them over once about halfway through. They should be nice and brown around the edges. Check frequently to make sure they don't burn.