I love purple yams. They have a deeper flavor than the sweet potatoes available in the regular supermarkets. They are readily found in international and oriental food stores and sometimes in Hispanic grocery stores. The only way I had ever eaten them was baked and I was curious how they would do roasted in the oven.
I cut the peeled yam into thin strips about 1/4 inch thick, squeezed lime juice on them to prevent oxidization and tossed them with a little olive oil seasoned with dried thyme, powdered rosemary and salt.
I scattered the oiled and seasoned yams on a baking tray lined with parchment paper and baked them in a 400ºF oven until crisp.
We dipped these purple yam “fries” in ketchup and a great tasting Coconut Curry dressing using a recipe from Indfused (https://indfused.wordpress.com/2015/08/19/massaged-kale-salad-with-coconut-curry-dressing/). Thank you Sandhya! Her salad tasted great too, by the way!
Also on our plates were wild amaranth with purslane greens and green beans fresh from the garden.