Yam Fries with Garlic Aioli

Yam Fries with Garlic Aioli


 If you live alone, there are a few things that you should never do:

1. Assume that you can be trusted not to eat the entire batch of cupcakes of (grain-free) almond cupcakes that you baked. (I knew these should have left my apartment immediately…)

2. Watch World War Z. Alone. On laundry night. Why not on “laundry night,” you ask?

Because “laundry night” involves walking down two flights of stairs into the dark and immensely creepy apartment basement laundry room. And the last thing that you want to think about on your way down those stairs is if there is a zombie waiting to greet you at the bottom. Truth.

3. Spend an entire evening making up voices for your cat. With accents.

But, if you do live alone, there are some things that you should always do:

Make amazing yam fries just for you? Definitely.

Yam Fries with Garlic Aioli


This recipe is from my new eCookbook and it’s one of my favorite recipes in there because I think these fries are simply the essence of good (healthy) comfort food. They’re so good in fact that I just had to share them with you on this blog. And now you know exactly what I’ll be snacking on all season long.

P.S. If you’re interested in more comfort food recipes, be sure to check out The Seasonal Comfort Food Cookbook featuring over 55 grain-free, gluten-free, and dairy-free recipes for fall and winter. And, it’s 15% off if you purchase before Oct 31st! Get the details here!

Yam Fries with Garlic Aioli
Prep time
Cook time
Total time
Recipe type: Snack
Serves: 4
  • 2 medium yams
  • 1 tablespoon coconut oil
  • Sea salt and freshly-ground black pepper to taste
  • 2 green onions, chopped
  • Garlic Aioli:
  • 1⁄2 cup raw cashews, soaked in water for at least 10 minutes
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves
  • 1⁄4 teaspoon salt
  • 2 tablespoons water, more as needed
  1. Preheat oven to 400 degrees F.
  2. Wash and scrub yams. Slice into fry-like strips.
  3. Toss yams with oil and lay flat on a baking sheet.
  4. Roast for 10 minutes and then flip yams. Roast for an additional 5 - 10 minutes, until yams are tender-crisp and browned. Season with salt and pepper to taste.
  5. Serve warm, topped with garlic aioli and green onions.
  6. To make aioli, drain cashews of their soaking water. Add cashews, lemon juice, garlic, salt and water to a food processor or blender. Process or blend until smooth, adding additional water as needed, until it is the consistency of yogurt. Serve over fries.


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  1. says

    How do you get the yams crispy? Mine are always a flop because, they are…well floppy.

    Is there a trick? Certain rack in the oven? Help a girl out ;).

    Glad I stumbled on this blog.

    • Sonnet says

      I’ve found they work best when sliced thinly. You just have to keep a close eye to ensure they don’t burn. I usually do end up with a few burned ones, but the rest are at least crispy! It can definitely be a challenge sometimes. :)

  2. Sara says

    Neat blog! Is your theme custom made or did you download it from somewhere?
    A design like yours with a few simple tweeks would really make
    my blog jump out. Please let me know where you got your design.

  3. Linda Coburn says

    This aioli was The runaway hit of my New Year’s Eve party! Everyone, regardless of their food orientation, raved about it. So easy, so tasty. I used cashew meal that I found at Trader Joe’s…cheaper than buying whole cashews. Served with roasted potato bites since it does seem difficult to get the yam fried stiff enough for dipping. Thanks for posting.

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