Purple Yam Fries

Purple Yams

Purple yams: WTF?! They are actually very commonly used in Filipino desserts. We call it ube (pronounced ooh-beh, but if you say “oob” we’ll still know what you’re talking about) and we put this stuff in cake and ice cream and a bunch of other stuff! This post on Jun-blog sums up how it’s used in Filipino cuisine and it’s worth the read!

Anyway, I’m not here today to talk about dessert. I am here to talk about an easy and slightly savory way to enjoy this fantastic freak of nature! And it truly is fantastic: In addition to being boldly colored, purple yams have important antioxidant and anti-inflammatory properties. They’re also a great source of vitamin A and, on a smaller scale, potassium and calcium.

Purple Yam Fries

Ube (Purple Yam) Fries

1 purple yam
2-3 tsp safflower or canola oil
salt and any other spices you desire, to taste

1. Set your oven to 425 degrees.

2. Bake the yam, whole, for 45-60 minutes, until tender.

3. Let it cool.

You can eat the yams now if you want, just take off the skin (which should come off easily, or the yam should slide right out of it easily) and chow down! Or, you can move on to the next step to make the fries.

4. With skin removed, slice the potato into strips or whatever shape you desire. They might give off a weird odor: this is normal!

5. Gently coat the pieces in the oil and spices. Place in a single layer on a baking sheet, and bake again for another 15-25 minutes, until crispy. Check on them halfway through and flip over the pieces.

6. Serve hot!

I enjoyed these guys plain: the natural sweetness and starchiness of purple yams require no embellishment aside from a sprinkle of salt. If you’re into dipping stuff, I would recommend vegan mayo or vegan mayo with Sriracha for a nice kick.

This was the first time I really cooked and enjoyed purple yams as a non-dessert. They’re so much fun. I’d love to make purple mashed potatoes, purple potato chips, and of course, vegan ube desserts.

I love versatile foods!

 

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