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Thanksgiving Yams

Thanksgiving Yams

  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
MISTY1549

MISTY1549

Mother's great yams were always a hit at Thanksgiving. In America, yams are actually a type of sweet potato. Gingersnap cookies and marshmallows make this dish a real treat.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 72.5g
  • 23%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. In a medium saucepan over medium heat, mix the sweet potatoes, butter and lemon juice. Break the gingersnap cookies into the mixture. Stirring occasionally, cook until thick, about 15 minutes.
  2. Cover the mixture with desired quantity of marshmallows. Remove from heat and cover 5 minutes, or until marshmallows have melted. Serve warm.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ROMACZECH75
72

ROMACZECH75

11/2/2003

I made these yams for Thanksgiving and they just about blew everyone away! Never had I taseted yams so delicious! The gingersnap cookies are the secret weapon that makes this dish kick! So different from traditional yam recipes, yet so deliciously new! I highly suggest you make these for your next holiday gathering. I recipe note though....instead of putting marshmallows in pot I transfer mixture to a baking dish, then add marshmallows and bake at 375 until mallows are melted and golden brown. Enjoy!

LISAKP71
36

LISAKP71

12/16/2003

These are really really tasty, and so darn fast! I was pretty skeptical, but the gingersnaps add just the perfect flavor. I had baked sweet potatoes on hand (1 hr 40 min @ 350 degrees), so I substituted an equal measure for the canned; I too put the warm sweet potato mixture in a serving container and then browned the (small sized) marshmallows with a quick zap under the broiler. I noticed the first time I made these that they hold their shape upon serving, which gave me the idea to use this as a super-quick easy cheater version of sweet potato pie - just put the mixture into a graham cracker crust, top with marshmallows brown. Really yummy! If you won't be serving the whole pie the same day, I suggest washing it with egg white baking (to seal out the moisture from the filling). Definitely a must-try.

Kathy
20

Kathy

11/27/2006

This was the EASIEST way to make sweet potatoes. It was quick as well. The gingersnap cookies were the perfect mix of spices as well as creating a nice base for the potatoes. I made these for my in-laws for Thanksgiving this year and they were a hit! I drained one can of the sweet potatoes and used the juice from the other (otherwise it seemed too thick). VERY VERY GOOD!!!

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