Be on the lookout for a hand-held matchstick attachment on a mandolin slicer (pictured down below), available online or any kitchen supply store. The key to making fried yam fixings really awesome is to very briefly (1 to 2 minutes) drop the yams into boiling water. Doing this gives them an initial cook on the exteriors. Then when you fry, the exteriors will get crispier as the interiors become tender.
• canola oil
Instructionsfor fried yam fixings
1. Bring to boil, a medium pot of water. Add salt if desired.
2. Peel the yams and cut them lengthwise into quarters.
3. Using a matchstick slicer or a mandolin slicer (both pictured above), slice the yams lengthwise.
4. Drop the matchstick yams into already-boiling water for a minute or two, then transfer onto paper towels to dry.
5. In a cast iron skillet fill canola oil to 3/4-inch deep and heat to frying temperature. Use one piece of yam in the oil as a test – when it starts to sizzle the oil is ready.
6. Fry the the yams in batches until slightly browned on the edges. Be sure not to fill the pat too crowded. As each batch is done, transfer the fried yams onto paper towels to blot.