Yam Fries and Pumpkin Dip

SERVES: 4

INGREDIENTS:

For the yam fries:

• 2 yams
• 4 tbsp (60mL) olive oil
• ½ tsp (2.5g) paprika
• ½ tbsp (7.5g) salt, plus more for serving
• 1 tsp (5g) garlic powder
• 1 tsp (5g) pepper
• ½ tsp (2.5g) cumin

For the pumpkin dip:

• 1 cup (225g) pumpkin puree
• 1 cup (75g) cooked white/navy beans or chickpeas, drained and rinsed
• ¼ cup (60mL) water
• ½ tsp (2.5g) paprika
• ½ tsp (2.5g) onion powder
• ½ tsp (2.5g) garlic powder
• 1 tsp (5g) salt
• 1 tsp (5g) chili powder
• ¼ tsp (1g) cinnamon

STEPS:

1. Preheat the oven to 450F (230C).
2. Cut the yams into 1/4 inch (0.6cm)-thick slices. In a bowl, combine the olive oil, paprika, salt, garlic powder, pepper, and cumin.
3. Toss the yams in the bowl until they're fully coated with the oil and spices. Line a baking sheet with parchment paper and arrange the yam slices so they're not touching one another.
4. Bake them in the oven for 25-35 minutes, depending on the thickness of the slices. Turn them over every 10 minutes to ensure even cooking.
5. Make the pumpkin dip while the fries are roasting. In a blender or food processor, combine all the ingredients and blend until smooth.
6. Pour the dip into a bowl and serve with the fries while they're still hot. Dust the dip with more chili powder and sprinkle coarse salt over the fries.