Fried Yam Chips (Yam Fries)

Ingredients

• 1 large puna yam (about 2 lbs), peeled
• Water for soaking
• 1 tsp (5 ml) salt
• Vegetable oil for deep frying
• For Pepper Sauce:
• 6 fresh tomatoes, chopped
• 2 medium onions, chopped
• 2-3 Scotch bonnet peppers
• 2 tbsp (30 ml) vegetable oil
• Salt to taste

Instructions

1. Peel the yam and cut into thick chips/fries - about 1/2 inch thick and 3-4 inches long.
2. Soak the yam pieces in salted water for 10 minutes. This removes excess starch and seasons them lightly.
3. Drain and pat dry thoroughly with kitchen towels. Moisture causes dangerous oil splatter.
4. Heat vegetable oil in a deep pot or fryer to 340°F (170°C). The oil should be at least 3 inches deep.
5. Working in batches, carefully lower yam pieces into the hot oil. Don't overcrowd.
6. Fry for 8-10 minutes, turning occasionally, until golden brown and cooked through. A fork should pierce easily.
7. Remove and drain on paper towels. Season with a pinch of salt while hot.
8. For the pepper sauce: Blend tomatoes, onions, and Scotch bonnet peppers until smooth.
9. Heat oil in a saucepan, pour in the blended mixture, and cook for 15-20 minutes until thick and the oil floats on top.
10. Season with salt. Serve the fried yam hot with pepper sauce on the side.

Tips & variations

• Use puna yam (white yam), not sweet potatoes or American yams - they're completely different. The yam should be firm and white inside. Soaking in salt water is essential for flavor and texture. Fry at a moderate temperature so the inside cooks through before the outside burns. For extra crispy chips, dust lightly with cornstarch before frying.