A preparation method of quick-frozen fried yam is disclosed. The method includes 1) a cleaning step, namely a step of cleaning soil on the surface of yam with clear water; 2) a peeling and dicing step, namely a step of cutting the yam into strips or slices or blocks; 3) a rinsing step, namely a step of putting the yam into clear water, and rinsing the yam to remove broken pieces and foreign matters on the surface of the yam; 4) a frying step, namely a step of frying the rinsed yam in palm oil, with the frying temperature being 160-180 DEG C; 5) a cooling step, namely a step of dispersing the fried yam and cooling; and 6) a quick-freezing step, namely a step of putting the cooled yam into a quick freezing machine and performing quick freezing at -30 DEG C or below. The quality of the friedyam is maintained through adopting a low temperature, unique flavor of the yam is preserved, and product storage and transportation are facilitated.