Yams with Crispy Skins and Brown-Butter Vinaigrette

Ingredients

• 1 teaspoon kosher salt for seasoning
• 1 tablespoon dijon mustard 
• 1  garlic clove peeled
• 1.5 tablespoons red wine vinegar 
• 1 small shallots peeled
• 1 cup butter unsalted (2 sticks)
• 8 servings vegetable oil for frying
• 8 medium cubes red-skinned sweet potato dried rinsed (red-skinned sweet potatoes; 5 pounds total)

Equipment

• bowl
• frying pan
• oven
• kitchen thermometer
• aluminum foil
• slotted spoon
• kitchen scissors

Directions

1. Preheat oven to 400°F. Pierce each yam inseveral places with fork.
2. Place directly onoven rack and roast until just tender, 40 to50 minutes, depending on size of yams.
3. Transfer roasted yams to work surface.Using scissors, cut off ends of each yam,then cut skin on 1 long side and peel off in1 piece, being careful not to break warmyams.
4. Let yams cool to room temperature.Tear or cut skins into long ribbons, about1 inch wide.
5. Cut yams crosswise into 1/2-inch thickrounds. Arrange rounds, slightlyoverlapping, in 13 x 9 x 2-inch glass bakingdish or other ovenproof dish. Coveryams with aluminum foil to keep moist.DO AHEAD: Yams can be made up to 3 hoursahead.
6. Let stand at room temperature.Rewarm yams in 350°F oven 15 to 20minutes before serving.
7. Melt butter in large skillet over mediumheat. Cook until butter browns (milk solidswill turn deep golden brown), stirringoccasionally, 8 to 10 minutes. Carefullypour butter, including all brown milk solids,into small bowl.
8. Blend shallot, garlic, and 1 teaspooncoarse salt in processor until smooth,occasionally scraping down sides ofbowl.
9. Add Dijon mustard, then red winevinegar. With motor running, graduallydrizzle in butter (including browned milksolids). Season vinaigrette to taste withpepper and additional salt, if desired.do ahead Vinaigrette can be made 1 hourahead.
10. Let stand at room temperature.Blend again 5 seconds before using.
11. Pour enough vegetable oil into largedeep skillet to reach depth of 1 inch. Attachdeep-fry thermometer to side of skillet andheat oil to 350°F.
12. Add yam skins in batches(oil will bubble up) and fry until skins arecrisp and brown, stirring occasionally,about 3 minutes. Using slotted spoon,carefully transfer yam skins to papertowels to drain.
13. Sprinkle skins with coarsesalt and pepper.
14. Spoon vinaigrette over potatoes. Scattercrisp skins over and serve.
15. Garnet yams, a type ofsweet potato, are known for their moist,succulent texture. They can be found atmany supermarkets.
16. Bon Appétit