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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!

Candied Yam-Stuffed Apples


For 4 people


  • 2 graham crackers, crushed
  • 2 teaspoon(s) each sugar and Chinese 5-spice powder or cinnamon
  • 4 apples
  • Nonstick cooking spray
  • 3/4 cup(s) cooked, roughly mashed yams or sweet potatoes
  • 2 teaspoon(s) dried cranberries or raisins
  • 4 tablespoon(s) crumbled, shredded or sliced Cheddar cheese

Candied Yam-Stuffed Apples Directions

  1. Mix crushed graham crackers with sugar and Chinese 5-spice powder; set aside. With a sharp knife, cut off at a 3-inch, in diameter, circle off the stem end of apple. At a slant toward the core, cut almost all the way down the inside of the apples and remove most of the core, but not all. With a  teaspoon, dig and scrape out remnants of core, leaving a half-inch wall of flesh on the inside, being careful not to break apple.
  2. Peel a concentric circle of apple skin off, and around, each apple. Spray the outside with nontick cooking spray.
  3. Roll each apple into graham cracker crumb mixture and set on a baking pan.. Evenly sprinkle any remainder crumb mixture into each apple. In a small bowl, blend mashed yams with cranberries; equally dividing it among the inside of the apples. Top with equal amounts of cheese and bake 35-40 minutes, or until the apple is soft when touched. Remove from oven to cool slightly before transferrring to serving plates.