I’m sharing a savory recipe here today that will make you want to switch to a purple yam diet, I pinky swear! These were so addictive and I definitely regretted not doubling the recipe! They are not crispy like fries as they aren’t deep fried but the dipping sauce makes them every bit indulgent. The dipping sauce is mayo based but if you’re vegan, I’d suggest replacing the mayo with some tahini sauce and you’re golden! Otherwise these are gluten-free, dairy-free and vegan friendly with the above suggestion
I like to keep the skins on my potatoes and yams but I make sure to wash them properly and remove any bruised sides or weird spots. The skin contains many minerals and I personally I am too lazy to peel and like the taste but you can peel them if you prefer!
I really hope you try out this delicious recipe! Please tag me on Instagram, Twitter and Facebook @balancingandie so I can see your lovely creation friends! To never miss a post again, you can subscribe to my blog on your right hand panel and receive some free meal prep tips too!
Purple Yam Wedges with Garlic Aioli
If you're vegan, replace the mayo with tahini (ground sesame).
- 2 medium purple yams, chopped into wedges/fries
- 1 tbsp avocado oil
- 3/4 tsp ground cumin
- 1/4 tsp each salt, pepper and garlic powder
- chilli flakes to taste (start with 1/8 tsp)
- 2 tbsp mayo (I used truffle mayo)
- Juice of 1 small lime
- 1 tbsp water (as needed to thin the sauce to desired consistency)
- 1 tsp grainy dijon mustard
- 1 garlic clove, minced
- salt and pepper to taste
- Preheat oven to 425F. Prepare baking sheet with parchment paper.
- You can peel the potatoes or use as is. Clean and cut them into wedges and transfer to bowl. Add remaining ingredients and toss to coat.
- Arrange in single layer and bake for about 20 minutes or until cooked through.
- While yams are cooking, mix sauce ingredients in a small bowl. Only add water if you want a thinner sauce.
- Optional: you could broil the potatoes for the last minute to get the top a bit crispier. Enjoy warm!