Thursday, August 9, 2012

Roasted Chipotle Yam Fries with Dipping Sauce

I feel like if you put the word chipotle (or balsamic) in the title of a recipe people will want to try it. But this isn't just a gimmick, these are good. The yams are sweet and get a little caramelized which tastes nice with the smokey spice of the sauce.

There are no exact measurements for this recipe, just go with the amounts you like, but I'll try to give some reasonable guidelines. I usually make this using two yams and that would serve 2-4 people, so just choose the amount of yams based on how many people are eating and add more of the other ingredients to fit the number of yams you're using. Even if you put more or less than what I say you won't screw them up, it will just be a matter of differing intensity.


Yam Fries:
2 large yams, peeled and cut into wedges
About 1 1/2  Tbsp. extra virgin olive oil
About 1 tsp. chipotle chile powder
1/2 tsp. sea salt
A couple of pinches of black pepper
Chipotle hot sauce (I use Buffalo Chipotle Salsa Picante)

Dipping Sauce:
1/2 c. natural ketchup
1 Tbsp. chipotle hot sauce
1/4 tsp. chipotle chile powder
Sea salt & black pepper to taste

1) Preheat the oven to 375 degrees F and line one or two baking trays with parchment paper. Place the peeled wedges into a large baggie and pour/sprinkle in the other ingredients. Close the baggie forcing out most of the air and massage the oil, spices and hot sauce all over the yam wedges.


2) Place the yams onto the baking trays making sure to lay them with a flat edge down and try to arrange them so that they don't touch. Bake for 15 minutes, then flip them over onto the opposing flat side and bake for an additional 15-20 minutes until soft inside and a bit caramelized on the edges.


3) As the yams bake whisk together the ingredients for the dipping sauce in a small bowl.

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