Preheat the oven to 400°F.
Cut the yams into thin strips (the thinner you can cut them, the crispier they will get).
Arrange the yam strips in a single layer on a baking sheet.
Drizzle with oil and sprinkle evenly with the coffee rub.
Bake for 30-40 minutes, until golden and crispy, turning once.
Toss with a sprinkle of Himalayan Pink Jurassic Sea Salt.
In a small bowl, combine the smoked balsamic and mayo. Serve as a dip for the coffee roasted fries.
