Are you looking for something that’s light, healthy, and filling? These Spicy Stuffed Yams have all the nutrients you’ll need for lunch or dinner. Serve stuffed yams with your favorite chicken or fish recipe or eat it as your main dish. You’ll love it either way!
Difference between Yams and sweet potatoes
You may be thinking isn’t a sweet potato the same as a yam? The two do have some similarities like the fact that they are both root vegetables that are about the same size and color. But inside the two vegetables can be very different. The flesh color of yams can vary from white or yellow to purple or pink. Yams also taste a little different. Yams are not as sweet as sweet potatoes and are much more starchy and dry. And while you can make a stuffed sweet potato, this stuffed yams recipe wouldn’t taste the same if you used a sweet potato. So stick with the yams.
Benefits of Yams
As with sweet potatoes, there are some wonderful, healthy benefits to eating yams. For one, yams are a great source of fiber, potassium, manganese, copper, and antioxidants. That alone makes a great option as a side dish. Yams are also said to boost brain health, reduce inflammation and improve blood sugar control.
How to make Spicy Stuffed Yams
This Spicy Stuffed Yams recipe is savory and filling. And this recipe is relatively healthy with very little-added butter to the yams.
Here’s what you’ll need:
- Yams
- Butter
- Chopped Thyme
- Chopped Chives
- Salt
- Pepper
- Parmesan Cheese
- Chili Garlic Sauce
First, after poking holes in the yams, bake for up to one hour or until soft. Cut the cooked potatoes in half lengthwise and carefully scoop out the inside of the yam and put in a mixing bowl. Add the butter and mash well. Add the thyme, chives, salt & pepper to taste and mix. Spoon the mixture back into the skin of the yam. Top with parmesan cheese and the chili garlic sauce. Put back into the oven for another 10 minutes and serve.
Notes
- If you are concerned about the spice, you can leave off the chili sauce for a delicious stuffed yam.
- Just like a potato, it is important to poke holes in it before baking. This allows the yam to cook all the way through.
- If you are worried about breaking the skin when scooping the inside out, you can hold the yam with a cloth to help control it a little bit better.
- This recipe is a variation of a recipe I got from wai Lana yoga. Thanks to Burgundy_sal for sharing it with me.
Similar Recipes
Ralph & Kakoo’s Twice Baked Potatoes
TGI Friday’s Baked Potato Skins
What is your favorite way to eat yams, sweet potatoes or potatoes? Let us know in the comments below. Be sure to sign up for the CopyKat newsletter so you never miss a copycat recipe again. And remember to share your creations by tagging us on Instagram.
Spicy Stuffed Yams
Ingredients
- 1 pound yams 2
- 1 tablespoon butter
- 1/2 tablespoon chopped thyme fresh
- 2 tablespoons chopped chives
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 teaspoons grated Parmesan cheese
- 1/2 teaspoon chili garlic sauce
Instructions
- Wash the yams and prick with a fork. Place on a baking tray and bake at 400°F for 1 hour, or until soft when gently squeezed.
- Cut in half lengthwise and carefully scoop the flesh out into a bowl, being careful not to break the skins. Add the butter and mash well. Add the thyme, chives, salt, and pepper to taste and mix well.
- Spoon the mixture back into the skins, piling up slightly in the center. Mix grated cheese and chili garlic sauce. Then top yams with this and return to the oven for about 10 minutes, or until the cheese is melted and the yams are heated through.
Video
Recipe Tips for the Cook
- If you are concerned about the spice, you can leave off the chili sauce for a delicious stuffed yam.
- Just like a potato, it is important to poke holes in it before baking. This allows the yam to cook all the way through.
- If you are worried about breaking the skin when scooping the inside out, you can hold the yam with a cloth to help control it a little bit better.
- This recipe is a variation of a recipe I got from wai Lana yoga. Thanks to Burgundy_sal for sharing it with me.
Stephanie says
I have to say this recipe main dish worthy, this recipe has gone into my personal recipe rotation.