Are yams the same as sweet potatoes?
In many US grocery stores, what is labeled “yam” is usually an orange-fleshed sweet potato. True yams are starchier, drier, and more common in international markets. This recipe is written for the common orange sweet potatoes sold as yams, but the method works for most sweet potatoes.
Why are my yam fries soggy?
The big culprits are overcrowding the pan, fries cut too thick, and not enough surface drying. Spread them out, use high heat, and do not skip the cornstarch. Also, do not oil the pan heavily. Too much oil can make them soft and less crisp instead of snappy.
Do I need to soak yam fries?
Not for this method. Some recipes soak sweet potato fries, and it can work, but it is easy to end up with waterlogged fries if they are not dried very well. Here, a quick pat dry plus cornstarch does the job with less fuss.
Can I make these in the air fryer?
Yes. Air frying is one of the fastest paths to crisp. Cook in batches so the air can circulate, and shake the basket a couple times so the edges brown evenly.
When should I salt them?
I salt before baking for flavor, then hit them with a tiny pinch right after they come out if you want that classic fry finish.
How do I know they are done?
Look for browned edges and a center that is soft. A paring knife should slide in easily, or you should be able to squeeze one with tongs and feel it give without turning to mush.
