Gingersnap Crusted Yams Recipes

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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

SWEET POTATO CHEESECAKE WITH GINGERSNAP CRUST



Sweet Potato Cheesecake with Gingersnap Crust image

Provided by Kardea Brown

Categories     dessert

Time 3h25m

Yield 6 to 8 servings

Number Of Ingredients 21

Nonstick cooking spray
1 1/2 cups crushed gingersnap cookies (about 7 ounces or 32 cookies)
1/3 cup packed light brown sugar
6 tablespoons unsalted butter, melted
Pinch of kosher salt
One 8-ounce package cream cheese, cool but slightly softened
1/2 cup sour cream, at room temperature
1/3 cup granulated sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon kosher salt
2 cups cooked dark orange sweet potatoes, mashed until very smooth or pureed in a food processor (about 12 ounces or 2 large sweet potatoes)
1/4 cup half-and-half
3 tablespoons unsalted butter, at room temperature
2 teaspoons vanilla extract
2 large eggs, at room temperature

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch deep dish pie plate with nonstick cooking spray.
  • Mix the cookie crumbs, brown sugar, butter and salt together in a medium bowl until well blended. Press the mixture into the pie plate. Bake until set and the crust feels firm, 7 to 10 minutes. Set aside to cool slightly.
  • To make the cheesecake filling: In a stand mixer or with an electric hand mixer, combine the cream cheese, sour cream, granulated sugar and salt, mixing at low speed until the mixture is smooth with no lumps, 3 to 4 minutes. Beat in the vanilla and eggs.
  • Add the filling to the crust, smooth the top, and chill in the freezer until the filling is sturdy and set up, at least 30 minutes and up to 1 hour.
  • For the sweet potato topping: In a medium bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg and salt. Whisk in the sweet potatoes, half and half, butter, vanilla and eggs until smooth. Pour slowly over the chilled cheesecake filling.
  • Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 325 degrees F and bake, covering the edges with foil if it browns too quickly, until set along the outside and the center still has a slight jiggle, 55 to 60 minutes. Let cool to room temperature before refrigerating until ready to serve.

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 SWEET POTATO PRALINE PIE



Gingersnap Sweet Potato Praline Pie image

This luscious mix of sweet potatoes, spices and nuts is like serving pecan pie and sweet potato pie together. Bake it and watch everyone devour it. -Emily Hobbs, Ozark, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 17

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
1/4 cup butter, melted
FILLING:
1/4 cup butter, softened
1 cup plus 3 tablespoons packed brown sugar, divided
1-1/2 cups mashed sweet potatoes
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large egg yolks
1 can (5 ounces) evaporated milk
1 teaspoon vanilla extract
1-1/4 cups pecan halves
TOPPING:
1 cup heavy whipping cream
3 tablespoons maple syrup

Steps:

  • Preheat oven to 325°. In a small bowl, mix crushed cookies and melted butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool on a wire rack., Increase oven setting to 375°. In a large bowl, cream butter and 1 cup brown sugar until light and fluffy. Beat in sweet potatoes, spices and salt until blended. Beat in egg yolks, milk and vanilla. Pour into crust., Arrange pecans over filling; sprinkle with remaining brown sugar. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack. Refrigerate at least 2 hours before serving., In a small bowl, beat cream until it begins to thicken. Add maple syrup; beat until stiff peaks form. Serve with pie.

Nutrition Facts : Calories 659 calories, Fat 39g fat (17g saturated fat), Cholesterol 140mg cholesterol, Sodium 353mg sodium, Carbohydrate 74g carbohydrate (49g sugars, Fiber 4g fiber), Protein 7g protein.

HOLIDAY GINGER SNAP CRUST



Holiday Ginger Snap Crust image

This is a tasty and flavorful twist to a regular graham cracker pie crust, and is great for the holidays. Tastes really good with cheesecake, especially pumpkin or sweet potato cheesecake. I love it, and I'm sure you'll love it too.

Provided by ProudMomma89

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Time 50m

Yield 8

Number Of Ingredients 4

1 ½ cups crushed gingersnap cookies
⅓ cup brown sugar
6 tablespoons melted butter
12 gingersnap cookies, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix crushed gingersnap cookies, brown sugar, and butter together in a bowl until well-combined. Press gingersnap mixture into the bottom of a springform pan. Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base so that they stand firmly.
  • Bake in the preheated oven until set, about 7 minutes. Cool completely.

Nutrition Facts : Calories 256.8 calories, Carbohydrate 32.1 g, Cholesterol 22.9 mg, Fat 14 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 6.8 g, Sodium 182.4 mg, Sugar 20.3 g

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