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Yam Cornbread Stuffing

Prep Time: 25 minutes

Cook Time: 45 minutes

Servings: 10

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.


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

  1 cup chopped onion

  1 cup sliced celery

  2 Tbs butter

  1/4 cup chopped parsley

  1 tsp ground ginger

  5 cups crumbled cooked corn bread

  1/4 cup chopped pecans, toasted

  Vegetable (or chicken) broth, as needed

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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.

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.

Nutritional Information:

Calories 211

Calories from Fat 78

Total Fat 9g 

Saturated Fat 2g 

Cholesterol 19mg 

Sodium 355mg 

Total Carbohydrate 29g 

Dietary Fiber 3g 

Protein 5g