These sweet, crispy bits of shallow-fried yams can be a relatively healthy addition to any sandwich, wrap, salad topping, or a snack by itself. No matter if you are vegan, vegetarian, or meat-loving, these fixings work with literally everything. Be on the lookout for a hand-held matchstick slicer (pictured down below), available online or any kitchen supply store. The key to making these is to very briefly (1 to 2 minutes) drop the yams into boiling water to give them an initial cook on the exteriors. Then when you fry, the exteriors will get crispier as the interiors become ready.
• canola oil
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 batched until slightly browned on the edges then remove onto paper towels to blot.