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Yam fries with chipotle ketchup and curry mayo

Yam fries are my favourite fry by far. My 3-year-old son adores them too. My husband, however, is ever faithful to the potato fry. So I made these oven-baked yammies for our lunch today while Mr. Feedbag was at work.

(EDITED: This photo of my yummy yammies was selected as Pic of the Week by Food Network Canada! Happy dance!)

Lunchtime is often a mad rush in our house, falling between preschool and a playdate. Curry mayo is simple and speedy for days like that. But today, when I could be a little more leisurely about making lunch, I decided to also make a chipotle ketchup.

While the oven preheated to 400F, I peeled the plus-size yam I had in my fridge (seriously, it was huge!), chopped it into sticks, and chucked them into a large mixing bowl. In went a generous splash of vegetable oil, then a tickle of salt and pepper. The whole thing got a big stir to make sure all the fries were coated with the oil. Then I spread the fries out in a single layer on a baking sheet.

The fries went in the oven for 12 minutes at first, then I flipped them and back in they went for another 12 minutes.

Here's how I made the dips.

Chipotle ketchup:
1/2 cup canned tomato sauce
1 tbsp brown sugar
1 tbsp malt vinegar
1/4 tsp chipotle chili powder

I reduced the tomato sauce in a small saucepan over medium/low heat until it thickened to a ketchupy consistency (about 10-15 minutes). Next, I stirred in the brown sugar, the vinegar, and the chili powder. Then I took it off the heat and popped it in the fridge until the fries were done.

Curry mayo:
1/2 cup prepared mayonnaise
1/2 tsp curry powder

Put it all in a bowl and stir it up! Told you it was simple.

My son tried the chipotle ketchup but said it was too fuzzy. I think he meant too spicy. So I dipped into it and the curry mayo while he dipped into some good ol' Heinz 57.

A yummy lunch is a quiet lunch.

What do you make with yams? Are your kids as ketchup crazy as mine?