Yam Cornbread Stuffing

Yam Cornbread Stuffing


  • 2 cups fresh sweet potatoes (yams), peeled and chopped
  • 1 cup chopped onions
  • 1 cup sliced celery
  • 2 tablespoons light margarine
  • 1/4 cup chopped parsley
  • 1 teaspoon ground ginger
  • 5 cups crumbled cornbread
  • 1/4 cup pecans
  • Chicken broth


  1. In a large skillet, cook sweet potatoes, onion and celery in margarine for 5 to 7 minutes or until just tender.
  2. Spoon mixture into a large mixing bowl.
  3. Stir in parsley and ginger.
  4. Add cornbread and pecans. Toss gently to coat.
  5. Add enough chicken broth to moisten.
  6. Place stuffing in a casserole dish.
  7. Bake uncovered at 375 degrees F for 45 minutes or until heated through.

Yield: about 6 cups (10 servings)

Per serving: Cal 171 (35% from fat); Fat 7g; Protein 4g; Carb 25g; Chol 26mg; Sodium 271mg

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe and photo used with permission from: Louisiana Sweet Potato Commission