Cheese and Chub Ham stuffed Yellow Yam

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


  • 1 cup Shredded chub yam
  • ½ cup Diced chub ham
  • 3 cups Cooked yellow yam cooked in salted water
  • ½ cup Cheddar cheese
  • ¼ cup Onion chopped
  • ½ cup Red pepper chopped
  • ½ Stick butter
  • ¼ cup Whole milk or cream
  • 1 Egg

For the Breading & Frying

  • 2 cups Panko breadcrumbs
  • 2 cups Flour
  • 2 Eggs
  • ¼ cup Milk
  • Oil for deep frying


  • Cook the yellow yam in salted water until falling apart tender.
  • Shred and dice the chub ham.
  • Chop the onion, sweet peppers and shred the cheese.
  • Combine the diced ham, cheese, onions and peppers.
  • Once the yam is cooked, drain, rinse and allow it to cool slightly.
  • Mash the yams with the butter, egg, milk and shredded ham until it is the consistency of mashed potatoes.
  • Take a portion of the yam mixture into wet hands and fill with the cheese and diced ham.
  • Roll into a ball to seal completely.
  • Place in the freezer to freeze for at least 30 minutes.
  • Heat oil to 375 degrees.
  • Beat the eggs, place the Panko and flour in separate shallow dishes for dredging.
  • Roll the frozen balls in flour, then eggs, and finally Panko.
  • Deep-fry until golden brown and heated all the way through.
  • Serve hot and crispy.


  • The water you cook the yam in should taste salty.
  • The stuffed yam balls can be made ahead and frozen, stored in a freezer bag and fried later.
  • They go very well with honey mustard or a garlic mayo dipping sauce.
  • Make sure your hands are wet to form the balls, that way the mixture won’t stick. Continually wet your hands until all the balls are formed.

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