These aren’t just your basic yammy yam fries; they’re smoky yam fries. They accompany almost any dish with a sharp, tangy flavour that would make you see the humble yam in a whole new way.

I never did care for yams much, or sweet potatoes for that matter. Not until a handful of years ago, in the form of hash browns a friend of mine had served at a brunch she was hosting. Before I tried them served up fried like regular potatoes (which I simply adore in almost every form). I often equated yams with mushy pumpkin…. I suppose I had been given bad yam cookery up until that point….

Anyways…. I had my mind and horizons expanded by both travel and working in an international grade city where I chanced to meet and work with chefs from all over the world, I have garnered a deep appreciation for the mighty yam. Especially if it’s cooked like the mighty potato. The sugar content lends itself so well to caramelization and gives off such a rich flavour.

Liquid smoke is something of a guilty pleasure and a cut corner cheat ingredient I keep in my arsenal for obvious reasons (I live in an apartment and operating a smoker on my balcony would annoy my neighbours). I use it on occasion just to sharpen up or augment the husky flavour of certain dishes. As I’ve said in another post: I love BBQ and the tangy sharpness of anything smoked.

Caraway seeds are an unsung hero of the spice rack; don’t believe me? Find some and play about with how they can alter the depth of a creation. These smoky yam fries are excellently accompanied by a mayonnaise or aioli, but sometimes, simple ketchup or hot sauce will do the trick. I happily use either, depending on my mood.