Sunday, September 4, 2016

Chinese Yam fries with Secret Guacamole Recipe

 Hey Mindfoodist,
When you are reading this I am probably living it up in Hawaii, which is why I prepare this post. This is definitely one of my favourites and a staple in my diet. There are so many varieties of fries out there, but these are definitely my favourite. Chinese white Yam is just something else. Recognisable by its rose pink exterior and white yellowish inside, it is delicious and creamy heaven on earth. I am also sharing my Top Secret Guac recipe, so keep reading.


As many Yams as you can eat
Dried thyme
Paprika powder
Himalayan Salt
A drizzle of avocado oil

Ripe Avocados
Himalayan Salt
AND Maple syrup (You're welcome)

You Preheat your oven to 450 F and cut your Yam into strips in your favourable size. Place them on a baking pan with a baking sheet and add your thyme. I like to use a bundle of dried thyme and just roll it between both of my hands over what-ever Im cooking. Add your Paprika powder and drizzle the Avocado oil, which is great because ,just like coconut oil, its heat resistant and is a nice change from our ever present coconut oil craze. Leave them in until they are nice, golden and crispy. Usually 20-25 minutes for me, but make sure to check on them. The key to the perfect fries I have found is to make sure they don't touch each other on the baking sheet. I don't know why that is, but it makes SUCH a difference.

Now for the Guac, which you can make while your fries are in the oven (part of why this is a perfect recipe in its full symbiosis), you just thinly slice your onion before you dice it, so that you have the finest little bits of juicy onion to bite on when you devour this deliciousness. Then you chop your tomato into tiny baby cubes and mash your avocado like there is no tomorrow. Mix it all and stir in the Maple Syrup (about 1 tbsp per portion) and add the Himalayan salt. You can also use Soy Sauce, since its a great match with Maple Syrup.

Take your fries out of the oven and serveeee <3

As always, I hoped you enjoyed this recipe, let me know how you liked it in the comments below or on social media @themindfoodist/@mindfoodist.

Lots of hugs & kisses,

The Mindfoodist x

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