Yam Cornbread Stuffing

By on November 11, 2011

By Holly Clegg –

When you can’t decide between cornbread dressing or sweet potatoes, with this dish you can have them both! Yam Cornbread Stuffing from my diabetic cookbook, Holly Clegg trim&TERRIFIC Diabetic Cooking is the ultimate holiday time saver recipe as it combines the seasonal favorite naturally sweet Louisiana yams in a cornbread style dressing. This mouthwatering savory stuffing is a great combination–you will never believe its diabetic friendly-which is really the healthiest way to eat! For a time-efficient appraoch, prepare the cornbread and toast the pecans a day ahead. Or, you can always purchase the cornbread already made for a time-saver–my philosophy is about preparing healthier recipes for the busy person. And, remember to look for Louisiana yams as they are the sweetest of the sweet potatoes. Sweet potatoes are loaded with fiber, vitamins, and minerals making this recipe nutritious and delicious.

Yam Cornbread Stuffing

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Two holiday favorites, Louisiana yams and cornbread, in this scrumptious diabetic-friendly stuffing.

10 servings/serving size: 3/4 cup

  •  2 tablespoons canola oil
  • 2 cups peeled chopped Louisiana yams (sweet potatoes)
  • 1 cup chopped onion
  • 1 cup sliced celery
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon ground ginger
  • 5 cups crumbled cooked cornbread
  • 1/4 cup chopped pecans, toasted
  • 2 tablespoons fat-free low-sodium chicken or vegetable broth

1. Preheat oven 375°F. Coat 3-quart baking dish with nonstick cooking spray.

2. In large nonstick skillet coated with nonstick cooking spray, heat oil over medium heat. Sauté sweet potatoes, onion, and celery 7–10 minutes or until just tender, stirring.

3. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans and toss gently to coat. Add broth to moisten.

4. Place stuffing in prepared dish. Bake, uncovered, 35–45 minutes or until heated through.

Nutritional information per serving:

Calories 241 Calories from fat 42% Fat 9g Saturated Fat 1g Cholesterol 6mg Sodium 332mg Carbohydrate 36g Dietary Fiber 3g Sugars 12g Protein 4g Dietary Exchanges: 2 1/2 starch, 1 1/2 fat


Holly Clegg, author of best-selling trim&TERRIFIC® cookbook series, including the women’s lifestyle cookbook, Too Hot in the Kitchen: Secrets to Sizzle at Any Age, and also the specialized trim&TERRIFIC® Diabetic Cooking and Eating Well Through Cancer. With 1 million copies sold, Holly has promoted her healthy lifestyle recipes on Fox & Friends, NBC Weekend Today, and The 700 Club. Known as the healthy “Queen of Quick,” she understands the demands of the busy person and with her user friendly, pantry friendly, and time friendly cookbooks. For more information, visit www.hollyclegg.com or http://thehealthycookingblog.com

About Holly Clegg

With over 1 million cookbooks sold, Holly Clegg, known as the “Queen of Quick” has become a healthy culinary expert on practical easy, healthy recipes through her best-selling trim&TERRIFIC® cookbook series, including the more health focused cookbooks, Diabetic Cooking with the ADA, Eating Well Through Cancer and Eating Well to Fight Arthritis. Clegg has appeared on Fox & Friends, NBC Weekend Today, The 700 Club, QVC, USA Today, Web MD, The Huffington Post. She has partnered with Wal-Mart and is currently working with Albertsons, Inc., Baylor Hospital in Dallas, OmniChannel Health Media and has a partnership with Our Lady of Lake Hospital in Baton Rouge. Her phone app, Mobile Rush Hour Recipes has over 50,000 subscribers. Visit www.hollyclegg.com or http://thehealthycookingblog.com

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Yam Cornbread Stuffing