Chef John Folse's Ya' Ya' Stuffed Yams

Ya'Ya' Stuffed Yams
PREP TIME: 2 Hours

COMMENT: I found this recipe in a cookbook called Soumas Heritage Creole Cookbook by Panderina D. Soumas. In her book, Mrs. Soumas brought together many of her family's recipes and included a wealth of information about Creole history. I enjoyed her book so much that I invited her to be a guest on my Saturday morning radio show. In our celebration of Black History Month, I though I would share one of Pandarina's fun and tasty recipes.


  • 4 sweet potatoes
  • 2 eggs
  • 1 stick of butter
  • ½ cup shredded coconut
  • ½ cup chopped pecans
  • 1 cup raisins
  • 1 apple, peeled, cored and chopped coarsely
  • 3 tbsp brown sugar
  • 2 tsp allspice
  • 2 tbsps cane syrup
  • ¼ cup shredded coconut for garnish
  • ¼ cup chopped pecans for garnish

In a 350 degree F oven, bake potatoes just until fork tender. Do not over bake. Scoop out the inside of the sweet potato, leaving a thin shell, and mix the sweet potato meat well with all ingredients. Spoon mixture back inside the sweet potato shells and mound slightly. Garnish with reserved coconut and pecans before baking. Bake at 300-325 degrees F for 30 minutes. After baking, let stand for 4-5 minutes before serving.