Gingersnap Yams Recipes

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SOUTHERN STYLE CANDIED YAMS WITH GINGERSNAP CRUNCH



Southern Style Candied Yams with Gingersnap Crunch image

Just enough sweet and sticky, these candied yams are topped with crunchy and spicy gingersnap cookies.

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 13

8 medium yams or sweet potatoes (about 4 pounds), peeled, halved crosswise and cut into 8 wedges
1 tablespoon vegetable oil
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
1/3 cup light brown sugar, packed
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon freshly ground nutmeg
4 ounces gingersnap cookies (about 16)
1/2 cup light brown sugar, packed
4 tablespoons unsalted butter, melted
1/4 cup all-purpose flour

Steps:

  • For the yams: Preheat the oven to 400 degrees F. Toss the yams with the oil in a medium bowl and sprinkle with salt and pepper. 2. Melt 2 tablespoons of the butter in a small saucepan over medium heat. Add the brown sugar, honey, cinnamon, vanilla and nutmeg and cook, stirring, until the mixture comes to a simmer and the sugar dissolves, 4 minutes. Remove from the heat, add to the yams and toss to coat. Spread the yams and all the sauce evenly into a 9-by-13-inch baking dish. Cover tightly with foil and bake until beginning to become tender, 30 minutes.
  • For the crunch: Meanwhile, pulse the gingersnaps in a food processor until they are fine crumbs with a few larger pieces. Transfer to a medium bowl and stir in the sugar, butter and flour to combine. Form crumbles in several sizes using your hands and chill in the refrigerator. Remove the foil from the yams and stir to coat with the sauce. Continue baking uncovered until the potatoes are tender and the sauce has thickened, 20 to 25 minutes. Top with gingersnap crumbles and bake until the yams are very tender and the topping is nicely browned, about 10 minutes longer. Serve.

THANKSGIVING YAMS



Thanksgiving Yams image

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.

Provided by MISTY1549

Categories     Side Dish     Vegetables     Sweet Potatoes     Sweet Potatoes With Marshmallow Recipes

Time 25m

Yield 12

Number Of Ingredients 5

2 (29 ounce) cans sweet potatoes
2 tablespoons butter
1 tablespoon lemon juice
½ (16 ounce) package gingersnap cookies
1 (16 ounce) package miniature marshmallows

Steps:

  • 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.
  • Cover the mixture with desired quantity of marshmallows. Remove from heat and cover 5 minutes, or until marshmallows have melted. Serve warm.

Nutrition Facts : Calories 343.8 calories, Carbohydrate 72.5 g, Cholesterol 5.1 mg, Fat 5.4 g, Fiber 2.7 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 184.2 mg, Sugar 34.9 g

GINGERSNAP YAMS



Gingersnap Yams image

I love yams and when I found this recipe I wasn't real sure I would like it with the ginger snaps but it is a really good side dish to serve with ham or pork of any kind. A very simply recipe using canned yams. I personally like to bake mine and use them instead, but this is a real time saver. I hope you will enjoy this easy...

Provided by Linda Griffith

Categories     Potatoes

Time 45m

Number Of Ingredients 7

1 can(s) yams, large
2 Tbsp lemon juice
2 Tbsp butter
1 c brown sugar, packed
12 ginger snaps
1 tsp baking powder
1/2 tsp salt

Steps:

  • 1. Drain syrup off yams and put aside. Place yams in a casserole dish and dot with butter. Add lemon juice and brown sugar. Roll ginger snaps to small crumbs and add to the syrup. Add baking powder and salt. Stir well and pour over yams. Cover and bake for 30 minutes at 350 degrees.

GINGERSNAP YAM PUDDING



Gingersnap Yam Pudding image

The sugar and spice of crushed gingersnaps form a flavorfull crust for the yams. For Zaar World Tour this is southern states regional.

Provided by Annacia

Categories     Dessert

Time 1h30m

Yield 12-14 serving(s)

Number Of Ingredients 14

30 gingersnap cookies
40 ounces canned yams (2 lb 8oz can drained)
29 ounces canned yams (1 lb 13oz can drained)
3 large eggs
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 cup sugar
1 orange, rind of, grated
1 cup half-and-half
1 cup orange juice
2 tablespoons lemon juice
2 tablespoons butter, room temp

Steps:

  • Preheat oven to 325°F Grease or spray a 9x13 inch glass baking dish.
  • Crush the gingersnaps in the food processor until fine. Reserve 1/2 a cup of crumbs for topping.
  • Press the remaining crumbs over the bottom of the dish. They won't pack because there is no butter mixed with them.
  • Mix all the yams in a lg bowl with an electric mixer at med speed until fluffy, 2-3 minutes.
  • Add the eggs one at a time mixing well after each.
  • Mix in the salt, spices, sugar and orange peel.
  • Reduce the speed of the mixer to low and slowly add the liquids, mixing till incorporated.
  • Pour the mixture over the crumbs, smoothing the top.
  • Sprinkle with remaining 1/2 cup of crumbs and dot with butter.
  • Bake, uncovered, in center of oven for one hour or until it is puffed and golden. A knife inserted into the center should come out clean. Let pudding rest for 20 minutes Cut into squares to serve.

Nutrition Facts : Calories 350.1, Fat 7.5, SaturatedFat 3.5, Cholesterol 65.4, Sodium 361, Carbohydrate 66, Fiber 6.9, Sugar 10.4, Protein 5.8

GRANDMA'S GINGERSNAPS



Grandma's Gingersnaps image

This was my mother-in-law's recipe and my husband's favorite. Shorten or lengthen the cooking time for a softer or crisper cookie.

Provided by RAMB

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 10

¾ cup margarine
1 cup white sugar
1 egg
¼ cup molasses
2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
½ cup white sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 100.2 calories, Carbohydrate 15.5 g, Cholesterol 5.2 mg, Fat 4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 149 mg, Sugar 9.7 g

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