Fried Yams

Yams are found across the tropics. Yellow, orange, purple, even white, the starchy-sweet tubers are often grated or pounded into a paste or masa, boiled and mashed, braised in stews, or, in this case, fried. Here, the process of deep-frying draws out then caramelizes the yams’ natural sugar, resulting in a final product that’s crisp on the outside and soft on the inside.