Yam Cornbread Stuffing

  • Yield: 10 servings


2cups chopped, peeled, Louisiana sweet potatoes (yams)
1cup chopped onion
1cup sliced celery
2tablespoons butter
1/4cup chopped parsley
1teaspoon ground ginger
5cups crumbled cooked cornbread
1/4cup 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.


Nutritional Info *per serving

  • Calories 211
  • Fat 9g
  • Saturated Fat 2g
  • Cholesterol 19mg
  • Sodium 355mg
  • Carbohydrate 29g
  • Fiber 3g
  • Protein 5g