2 large yams
1/2 cups sesame seeds
1 tablespoon corn or sesame oil
Boil or bake yams until soft but not mushy. Let cool or refrigerate overnight.
Peel and cut yams into pieces about 2” x 1/2” x 1/2”. Roll yam sticks in sesame seeds, pressing to make seeds stick. Sauté in oil for one minute on each side, drain and cool. Serve cool or broil briefly to crisp sticks and serve hot.