Baked Stuffed Yams
Elevate your side dish game with these hearty and flavorful Baked Stuffed Yams—perfect for a cozy dinner or a vibrant holiday table. These tender yams are baked to perfection, then filled with a creamy blend of buttery mashed yam, sautéed spinach, garlic, and onions, all infused with the savory goodness of paprika and melty cheddar cheese. Topped with a golden, bubbly layer of cheese, each stuffed yam is a delightful balance of creaminess, earthy vegetables, and subtle spice. Quick to prep and easy to customize, this satisfying recipe is as nutritious as it is indulgent, making it a crowd-pleasing addition to any meal. Serve them alongside roasted meats or as a standalone vegetarian entrée, and watch them disappear from the table! Keywords: baked stuffed yams, stuffed sweet potatoes, vegetarian stuffed yams, cheesy stuffed yams, holiday side dish recipes.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 4 whole yams (medium-sized)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons butter
- 1 cup onion (finely diced)
- 2 cloves garlic (minced)
- 1.5 cups spinach (fresh or frozen, thawed and drained)
- 1 cup cheddar cheese (shredded)
- 0.5 cup sour cream
- 2 tablespoons fresh parsley (chopped)
- 0.5 teaspoons paprika
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Wash the yams thoroughly and pat them dry. Pierce each yam several times with a fork. Place the yams on the prepared baking sheet.
Bake the yams for 45-50 minutes, or until they are tender when pierced with a knife. Remove from the oven and allow them to cool slightly.
While the yams are baking, heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for an additional 1-2 minutes, being careful not to burn it.
Stir in the spinach and cook until wilted (or heated through if using frozen spinach). Season the mixture with half of the salt and black pepper. Set aside.
Once the yams are cool enough to handle, cut them in half lengthwise. Using a spoon, gently scoop out most of the flesh, leaving a thin layer around the edges to maintain their shape.
Place the scooped-out yam flesh in a mixing bowl. Add the butter, sour cream, remaining salt, black pepper, and paprika. Mash everything until smooth.
Fold the spinach mixture, shredded cheddar cheese (reserving a small amount for topping), and chopped parsley into the mashed yam filling until evenly combined.
Spoon the filling back into the hollowed-out yam skins, mounding it slightly.
Sprinkle the reserved cheddar cheese on top of the stuffed yams.
Return the stuffed yams to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes before serving. Optionally, garnish with additional parsley or a sprinkle of paprika for presentation.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 803 mg | 35% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 5.2 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 349 mg | 27% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 2307 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
