Yam Cornbread Stuffing

Kitchen Tested
  • Yield 10 servings

Naturally sweet yams and cornbread team up for a mouthwatering savory stuffing.


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 cornbread
1/4 cup chopped pecans, toasted
Vegetable (or chicken) broth, as needed


  1. Preheat oven to 375F.
  2. Cook sweet potatoes, onion and celery in a buttered skillet on medium heat, around 7-10 minutes.
  3. Transfer mixture to a large bowl and add parsley, ginger, cornbread and pecans. Toss mixture and add enough broth to moisten.
  4. Bake stuffing in an uncovered casserole dish for 45 minutes.