Yam Cornbread Stuffing

Holly Clegg
  • 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. In large skillet, cook sweet potatoes, onion and celery in butter over medium-high heat 7 to 10 minutes, or until just tender. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add cornbread 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.

Recipe reprinted with permission from Holly Clegg and Gerald Miletello's Eating Well Through Canter: Easy Recipes & Recommendations During and After Treatment (2001).

Nutritional Info *per serving

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