Well, these were a home run! Crispy on the outside, tender on the inside, honey glazed with just enough sweetness and a hint of ginger and cinnamon.

As I try to move my family from not as many white potatoes over to healthier choices, they (we) seem to associate yams and sweet potatoes with that one famous meal of the year; Thanksgiving. However, the more I mix up the variety of yams I prepare, the more they are accepted as an every day side dish. Of course, anything you can eat with your fingers is almost guaranteed success.

Begin with a few yams, some butter, honey, ginger and cinnamon.

While butter is melting, scrub yams and slice. I sliced mine a little large than 1/8-inch, but probably less than 1/4-inch. (Where is a mandolin when you need one?) Actually, it goes quick. Place slices on parchment lined baking sheet.

Combine honey, ginger and cinnamon with melted butter and lightly coat each slice of yam. I used 1/2 teaspoon of ginger and the flavor was very mild. You may want to use more. I find that dried ginger powder (as most spices) looses its flavor over time and I often increase the amount if my ginger has been in the spice cupboard for very long. You could even grate some fresh ginger and add it to the butter as it is melting – yum!  Sprinkle with some salt, if desired. (I desire.)

Bake at 450•F for about 12 minutes and turn each slice. Coat lightly with honey butter mixture and bake another 12-15 minutes or until chips are starting to brown.  You may need to bake a little longer or a little less depending on how thick you cut your slices. As they bake they will soften, but the longer they bake the edges and tops will begin to crisp. Remove from the oven when they look like the pictures below.