Stuffed Yams

By May 18, 2016Blog, Recipes
Gluten Free Stuffed Yams

Yams, or sweet potatoes as they are sometimes known, are one of my favorite produce items to have on hand because they’re yummy, can be made sweet or savory, inexpensive and have quite a long shelve life uncooked.  They are also the perfect snack, mini meal, or post workout nosh.  They can be eaten in gluten-free, vegetarian, or paleo diets.  This recipe is naturally gluten-free, so no specialty ingredients are required, which is always a bonus.

For this recipe, I paired the yam with both a savory and sweet flavor, and added nuts for a crunch.  It is so simple, but so tasty!  You don’t really need to measure ingredients for this recipe either, so the prep time is super quick, and clean up is a breeze!


  • 1 large sweet potato
  • ¼ cup crumbled feta
  • ¼ cup chopped pecans
  • Pepper and dill to taste

 Gluten Free Stuffed Yams


  • Preheat oven to 400 degrees
  • Wash and scrub the yam, but do not peel
  • Use a fork to poke holes in the yam on all sides
  • Place pierced yam on to a cookie sheet and lightly drizzle with vegetable or olive oil

Gluten Free Stuffed Yams

  • Bake yam for 1 hour or until soft all the way through
  • While the yam is baking, mix together feta, dill, pepper, and chopped pecans. Set aside.

Gluten Free Stuffed Yams

  • When the yam is done baking, remove from oven and let cool enough to handle
  • Gently cut the yam from end to end with a knife
  • Scoop out insides and add to feta/nut mix
  • Fill the yam skins with the mixture and return to oven for about 15 minutes
  • Serve hot
  • Enjoy!


Jenna Twerdun

About Jenna Twerdun

Diagnosed with Celiac disease in Sept 2013, I initially didn’t know where to turn! After getting over the shock that I’d never enjoy a pint of Guinness again, I reached out to the Calgary community via social media to find this site, and a few others, but not a lot of info out there, and sometimes, a lot of confusing info to sift through. As someone who is always out on the town, trying new restaurants and travelling, I couldn’t be happier to be involved to help fellow celiac and GF people understand that life is not over – in fact, I’ve hardly skipped a beat.

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