Yam Corn Bread Stuffing



Posted on December 3, 2012 at 6:56 AM

Updated Monday, Dec 3 at 11:39 AM

Chef Holly Clegg / www.hollyclegg.com

Naturally sweet yams and cornbread team up for a mouthwatering savory stuffing. For a time efficient approach, prepare the cornbread and toast the pecans a day ahead.

Makes 10 servings

2 cups chopped, peeled, Louisiana sweet potatoes (yams)

1 cup chopped onion

1 cup sliced celery

2 tablespoons butter

1/4 cup chopped parsley

1 teaspoon ground ginger

5 cups crumbled cooked corn bread

1/4 cup chopped pecans, toasted

Vegetable (or chicken) broth, as needed


  1. Preheat oven to 375°F.
  2. In large skillet, cook sweet potatoes, onion, celery in butter over medium-high heat 7-10 minutes, or until just tender. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add corn bread and pecans, toss gently to coat. Add enough broth to moisten.
  3. Place stuffing in 2-quart oblong casserole. Bake, uncovered, 45 minutes, or until heated through. Serve.

Nutritional information per serving: Calories 211, Protein (g) 5, Carbohydrate (g) 29, Fat (g) 9, Calories from Fat (%) 37, Saturated Fat (g) 2, Dietary Fiber (g) 3, Cholesterol (mg) 19, Sodium (mg) 355 Diabetic Exchanges: 2 starch, 1.5 fat

Terrific Tidbit: For a time-efficient approach, prepare the cornbread and toast the pecans a day ahead. Sweet potatoes are packed with vitamins and enhance the nutritional value of this recipe.