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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!

Baked Yam Fritter Dippers with Sweet Chili Sauce

Seasoned Yam Fritters baked until hot and crispy and dipped in a spicy sauce is a great beginning to a great meal. These morsels heat up perfectly as leftovers as well. Using cornbread is also a perfect filler but if that is not an option, use unseasoned fresh bread crumbs.


For 1 Batch(es)


  • 1 (29-ounce) can yams, drained
  • 1 3/4 cup(s) crumbled, prepared cornbread
  • 2 eggs, beaten
  • 1/2 cup(s) dried cranberries
  • 1/4 cup(s) minced onion
  • 1 teaspoon(s) celery seeds
  • 1 teaspoon(s) each salt and black pepper
  • 1 (12-ounce) chili sauce
  • 1/4 cup(s) grape jelly

Baked Yam Fritter Dippers with Sweet Chili Sauce Directions

  1. Preheat oven to 375-degrees F. Spray a large baking pan, or two, with nonstick cooking spray. In a large bowl, add all ingredients except chili sauce and grape jelly; mix well..Scoop yam fritters by heaping tablespoons onto prepared baking pan, leaving just a small space in between mounds. Bake 15 minutes, or until the fritters are crusty. They will not brown  Meanwhile, in a small saucepan, add the chili sauce and grape jelly. Whisk well and heat, over low, until hot. Remove and serve with hot Sweet Chili Sauce for dipping.
  2. Makes about 40 mini fritter dippers