Best Gingersnap Yams Recipes

Southern Style Candied Yams with Gingersnap Crunch image

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.

Gingersnap Yams image

Provided by Linda Griffith

Categories Potatoes

Time 45m

Number Of Ingredients 7

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 CRUSTED YAMS image

Number Of Ingredients 7

4 lbs jewel or garnet yams, peeled and cubed
4 ripe pears, peeled, cored and cubed.
1 1/2 cups apple cider or juice
1/4 cup honey
1/4 cup butter, divided
1 1/2 tsp cinnamon
24 crisp gingersnap cookies

Steps:

1.place yams, pears and cider in a large pot over high heat. When liquid begins to boil, cover and reduce heat to medium. Cook for 20 minutes or until yams are tender when pierced with a fork. Remove cover and cook for 5 minutes more to reduce liquid. 2. preheat oven to 400 adn butter a 2-quart baking dish. Puree yam mixture in a food processor until smooth. Stir in honey 2 tsp butter and cinnamon. Spread in prepared dish. 3. place gingersnaps in a small bag and crush finely. Melt remaining 2tbsp butter in a then stir in crumbs. Sprinkle over yams and cook for 10 min.