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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

'Yanked' Candied Yams

I think you just may be preparing these salty-sweet gems for your Holiday tables instead of the classic Candied Yams. They really don't take any more time to prepare then the old standby, but the flavor makes any extra work well worth the effort.


For 4 people


  • 6 small sweet potatoes, peeled
  • 1/4 cup(s) brie cheese (or use bleu cheese, crumbled)
  • 1/2 teaspoon(s) dried rosemary
  • 1/2 teaspoon(s) dried, crushed thyme
  • 1 teaspoon(s) minced garlic in oil
  • 1/2 teaspoon(s) cracked black pepper
  • 4 ounce(s) thinly sliced prosciutto
  • 3 tablespoon(s) crushed nuts (your choice)
  • 3 tablespoon(s) minced, dried cranberries
  • 6 tablespoon(s) maple syrup

'Yanked' Candied Yams Directions

  1. Preheat oven to 425 degrees F. Peel potatoes then boil them for about 5 minutes or until starting to soften. Immediately remove from water and let cool enough to handle. Potatoes may not be cooked completely but will finish cooking in the oven.
  2. Meanwhile, add the cheese, rosemary, thyme, garlic and black pepper to a bowl. Mash ingredients together until all is well combined: set aside.
  3. Once potatoes are slightly cooled, slice potatoes in halve length-wise. Make sure to remember which two halves go together, as you will be sealing up the filling.
  4. Using a small spoon, scrape out a shallow path, length-wise down the middle of each side of the potato. .Fill the bottom half each potato with about 1-2 t. of the cheese herb mixture, spreading it evenly throughout the shallow path. Do not over fill the potatoes. Place the top half of the potato over the bottom to form a whole sweet potato. Try to gently work the halves closed so that the stuffing doesn't seep out during the cooking process. Repeat this process with all of the potatoes.
    Wrap each of the stuffed sweet potatoes with thinly sliced prosciutto, working carefully so the prosciutto doesn't rip. Try to wrap the prosciutto as tightly as possible, using a toothpick if desired(just remember to remove them before serving . Remove potatoes to a wax paper, foil or lined baking pan and bake 15 minutes, or until ham is starting to crisp. Meanwhile, mix together the nuts and cranberries in small bowl. Remove potatoes from oven and sprinkle nut mixture over the top. Drizzle about 1 T. maple syrup and continue cooking another 10 minutes. Remove from oven and serve hot. Enjoy!