2 qts high heat frying oil
5 lbs yams or sweet potatoes
1 cup Bee Local Honey
2 cups cranberry juice (not cocktail)
2 tsp fresh cracked black pepper, plus some for finishing
1 orange, zested and juiced
3 sprigs fresh thyme
1 tsp chili flakes
1 tsp Jacobsen Pure Kosher Sea Salt
3 cloves garlic, lightly smashed
1 shallot peeled and sliced into thick rings
Jacobsen Infused Black Garlic Salt for finishing
Preheat oven to 325°F and place yams on a baking tray. Roast for 45 minutes to 1 hour until completely soft and fork tender. Set aside and allow to cool completely before frying. This step can be done a day or even two in advance.
To make the glaze
In a large sauce pot over medium heat, simmer all ingredients until reduced by half. Strain out the aromatics and set aside.
To crisp the yams
Prepare a baking sheet with paper towels and place a resting rack on top. Add 2 quarts of frying oil to a medium stock pot or Dutch. The oil should not fill the pot more than halfway. Heat oil up to 375°F.
One at a time, carefully lower the yams into the hot oil working in several small batches. Adding too many yams at once will drop the temperature of your oil, making the yams soggy instead of crispy. Use a slotted spoon to remove the yams and place onto your prepared baking sheet and allow to rest for 5 minutes.
Place yams on a serving dish and generously drizzle the glaze over the yams. Sprinkle with orange zest, black pepper and Jacobsen Black Garlic Salt. Serve immediately.