Yam Fries With Chipotle Aioli Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly oil them so fries don't stick.

Cut yams

Peel the yams (optional) and cut into 3/8–1/2 inch thick sticks, trying to keep them similar in size for even cooking. Pat the pieces very dry with paper towels to remove surface moisture.

Coat fries

Place the dried yam sticks in a large bowl. Sprinkle cornstarch over them and toss until evenly dusted. Drizzle with olive oil, then add smoked paprika, garlic powder, salt, and black pepper. Toss well so each fry is lightly coated with oil and seasonings.

Arrange and space

Spread the fries in a single layer across the prepared baking sheets, leaving space between pieces. Crowding causes steaming and softer fries; use two sheets if needed.

Bake and flip

Bake for 20 minutes, then remove trays and use a spatula to flip fries so they brown on the other side. Rotate the pans between racks if using both. Bake another 10–15 minutes until edges are crisp and centers are tender (total 30–35 minutes). Oven times vary—watch for deep golden edges rather than just orange color.

Crisp up (optional)

If you want extra crispness, switch oven to broil for 1–2 minutes at the end, watching constantly to prevent burning. Alternatively, transfer fries to a 425°F (220°C) dry skillet and toss briefly to sear edges.

Season and rest

When fries are done, immediately season with a light additional pinch of salt if desired. Let cool 2–3 minutes on a wire rack so bottoms stay crisp.

Combine base

In a small bowl, whisk together mayonnaise and Greek yogurt until smooth.

Add flavor

Stir in minced chipotle pepper, adobo sauce, lime juice, honey, grated garlic, smoked paprika, salt, and black pepper. Taste and adjust: add more chipotle or adobo for heat, more lime for brightness, or a touch more honey for balance.

Chill

Cover and refrigerate the aioli at least 15 minutes to let flavors meld. It can be made up to 24 hours ahead; bring to near room temperature before serving if chilled cold is too thick.

Arrange yam fries on a platter or in a basket lined with paper. Spoon the chipotle aioli into a small bowl for dipping. Sprinkle chopped cilantro or parsley over fries and serve with lime wedges on the side for squeezing over. Serve immediately so fries remain crisp.