SMOKINCHOICES (and other musings)

December 22, 2014

Baked Yam Fries

                         Baked Yam ‘Fries’



 Baked Yam ‘Fries’ – A Great Option for Endurance Athletes

For fellow endurance athletes, our choices of sports nutrition products on the market leave a lot to be desired.  Yams are an excellent choice to help fuel the body for training and racing, and the addition of a pinch of salt helps to prepare for the electrolytes that will be lost through sweat.   Easy, tasty and without the saponins you’d find in potato-derived French Fries.

Serves Four

Two large, 8 – 10 oz yams
2 Tablespoons cold-pressed, extra-virgin olive oil
Salt & Pepper to taste

-Preheat oven to broil.

-Wash, then slice the yams into ½” thick, by ½” wide by 3-4 “ long strips (depending on the size of the yam).  Most importantly, keep the size of all the slices the same to ensure even cooking.

-Toss well with the oil to ensure the yam pieces are evenly coated.

-Place on rimmed baking sheet, lined with a piece of parchment paper (makes for an easy clean-up).

-Broil for 10’ on one side, then turn over and broil 10’.  Yams are done when easily pierced with a fork.  Remove from oven, then sprinkle salt and pepper on top.

-Let cool 5 minutes before eating.

-These will store quite well in the refrigerator and are perfect for right before or after your endurance workout.

(Sorry friends, can’t remember who sent this to me last summer;   I had saved it to post, but didn’t.  But you don’t need to be taking off for a run to enjoy these.  Great anytime and as carbs go [maybe a tad better than most spuds these days].  )

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