Oil-free yam fries perfectly seasoned and served with oil-free roasted red pepper hummus. Ready in 30 minutes for an easy snack or healthy side!
Tri-Spiced Yam Fries
- 2–3 Japanese yams, scrubbed and cut into 1″ “fries” (removing skins isn’t necessary, but you can if you like)
- 1/2 tsp smoked paprika
- 1/2 tsp curry powder
- 1/4 tsp cinnamon
Oil-Free Roasted Red Pepper Hummus
- 1 15-oz can of chickpeas, drained and rinsed
- 1 roasted red pepper, from a jar or homemade
- 1/4 cup raw tahini
- 1/4 cup fresh lemon juice
- 1/4 cup filtered water
- 1/8 tsp garlic powder, or 1 garlic clove
- 1/4 tsp smoked paprika
- 1 tsp cumin
- Himalayan sea salt, to taste
- Black pepper
- pinch of cayenne pepper (optional)
- optional for serving: fresh parsley or dill
- Preheat the oven to 400°F and line a baking pan with parchment paper.
- Arrange yam “fries” on the sheet, careful not to overlap, and sprinkle with smoked paprika, curry powder, and cinnamon.
- Bake for ~30 minutes, shaking every 10 minutes ensure even browning. You’ll know they’re done when they’re fork tender and slightly browned. If you want crispier well-done fries, bake another 10-20 minutes more.
- While the yam fries are baking, prepare your hummus by combining all ingredients in a high speed blender. Pulse until well combined and then blend until smooth and creamy, stopping to push down the sides with a spoon to recombine. Taste the recipe as you go, adding more lemon juice for brightness, paprika and cumin for spice, and cayenne pepper for heat. Add salt and pepper to taste. Add water to thin out to reach desired consistency.
- To serve, plate the tri-spiced yam fries and dip in hummus. Store leftover yam fries and hummus in the fridge for 3-5 days.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Snack, Side
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free