Baked yam wedges are a much healthier alternative to regular fries. While potatoes and yams are not too different nutritionally, each with their own advantages in certain areas (like yam’s higher vitamin A content or potato’s higher potassium levels), their coatings and the way they are cooked makes all the difference. Freshly cut root vegetables tossed in simple ingredients then baked are always the best choice, whether the base is orange or white. That being said, yams do offer a nice alternative with their extra sweetness.
Yam Wedges with Chipotle Dip
Prep time
Cook time
Total time
Serves: 4-6
INGREDIENTS:
- Wedges
- 4 yams
- 2 tablespoons cold-pressed olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon sea salt
- Chipotle sauce
- ¾ cup plain Greek yogurt
- ¼ cup regular mayonnaise
- 2 tablespoons cream cheese
- 1 chipotle pepper chopped up (I used canned; remove seeds for less heat)
DIRECTIONS:
- Yams
- Preheat oven to 425°. Slice the yams in half and keep slicing each piece in half until you have wedges. Place the yams on a parchment paper lined baking sheet then pour in the oil and spices and toss until everything is evenly distributed. Bake for 30 minutes, flipping half way through.
- Chipotle sauce
- Add all the ingredients into a food processor or us a hand held blender to mix thoroughly. Refrigerate until serving.
