Gingersnap Yam Pudding 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

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.

PUMPKIN-GINGERSNAP PUDDING PARFAIT



Pumpkin-Gingersnap Pudding Parfait image

Layer a homemade pumpkin pudding with crushed gingersnaps for a perfect holiday dessert.

Provided by Food Network Kitchen

Time 2h30m

Yield 2 1/2 cups

Number Of Ingredients 9

2 cups whole milk
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon kosher salt
1 large egg
1 tablespoon unsalted butter
1 tablespoon pure vanilla extract
1/2 cup pure pumpkin puree
About 3/4 cup crushed gingersnaps

Steps:

  • Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
  • Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time to avoid lumps, then whisk in the egg.
  • When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Stir in the pumpkin puree.
  • Divide the pudding among four to six 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the gingersnaps. Top with additional cookies. Cover with plastic wrap and refrigerate until fully set, about 2 hours.

ROASTED SWEET POTATOES WITH GINGER SNAP TOPPING



Roasted Sweet Potatoes with Ginger Snap Topping image

All I can say is "YUM". The roasted sweet potatoes give this "casserole" a much richer taste than boiling. The spices and the ginger snaps make this a recipe worth sharing

Provided by Mary Muscarello

Categories     Potatoes

Time 1h10m

Number Of Ingredients 14

10 small medium yams or sweet potatoes (about 5 pounds), peeled, halved crosswise and cut into chunks
2 Tbsp tablespoon olive oil
kosher salt and freshly ground pepper
1/4 c cup of honey
1/2 tsp teaspoon ground cinnamon
1/2 tsp teaspoon vanilla extract
1/4 tsp teaspoon freshly ground nutmeg
1/4 tsp teaspoon ground cloves
CRUNCH
20 course ground gingersnap cookies
3/4 c cup light brown sugar, packed
1 stick of butter, melted
1/2 c cup all-purpose flour
1/2 c cup of roasted chopped pecans

Steps:

  • 1. For the yams: Preheat the oven to 350 degrees F. Toss the yams with the oil in a medium bowl and sprinkle with salt, pepper, honey, cinnamon, nutmeg and cloves. Toss to coat.
  • 2. Spread the yams and all the sauce evenly into a 9-by-13-inch baking dish. bake until beginning to become tender, about 30 minutes
  • 3. 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 pecans and flour to combine. Form crumbles in several sizes using your hands and chill in the refrigerator.
  • 4. Remove the yams and stir to coat with the sauce. Top with gingersnap crumbles and bake until the yams are very tender and the topping is nicely browned, about 10 minutes longer. Serve.

YAM PUDDING



Yam Pudding image

Make and share this Yam Pudding recipe from Food.com.

Provided by sayuri.sarrasri

Categories     Vegetable

Time 3h

Yield 1 pan, 8 serving(s)

Number Of Ingredients 15

2 1/4 lbs yams (4)
1 cup cooked chestnuts
3/4 cup dried apple, slices
3/4 cup unsweetened apple juice
2 tablespoons unsalted butter, softened
1/4 cup granulated sugar, plus
2 tablespoons granulated sugar
1/2 cup packed light brown sugar
1/4 cup mild honey
1/2 teaspoon grated nutmeg
1 teaspoon cinnamon
2 large eggs, lightly beaten
1 1/2 teaspoons pure vanilla extract
3/4 cup heavy cream
3/4 cup whole milk

Steps:

  • Bake yams in a shallow baking pan until very soft, about 1 1/2 hours.
  • Meanwhile, soak dried chestnuts (if using) in boiling-hot water 1 hour, then drain. Coarsely chop chestnuts (cooked or dried).
  • While dried chestnuts soak, bring dried apple and juice to a simmer in a small saucepan, then turn off heat. Let steep, covered, 30 minutes. Drain off and discard apple juice.
  • Cool baked yamsto warm, then peel and mash with a potato masher. Transfer 2 cups mashed yams to a bowl and reserve any remainder for another use.
  • Increase oven temperature to 375°F.

Nutrition Facts : Calories 437.4, Fat 13.4, SaturatedFat 7.9, Cholesterol 93.4, Sodium 59.4, Carbohydrate 76.9, Fiber 5.9, Sugar 40.6, Protein 4.8

GINGERSNAP PUMPKIN PUDDING



Gingersnap Pumpkin Pudding image

Make and share this Gingersnap Pumpkin Pudding recipe from Food.com.

Provided by Carly

Categories     Dessert

Time 10m

Yield 3 serving(s)

Number Of Ingredients 6

1 3/4 cups cold milk
1 (3 1/2 ounce) package cheesecake flavor instant pudding and pie filling mix or 1 (3 1/2 ounce) package vanilla instant pudding mix
1/2 cup canned pumpkin
1/4-1/2 teaspoon pumpkin pie spice
10 gingersnaps
1 cup whipped topping

Steps:

  • In a bowl, whisk milk and pudding mix for 2 minutes.
  • Stir in the pumpkin and pie spice.
  • Let stand for 2 minutes or until soft-set.
  • Set aside three gingersnaps; crush the rest.
  • Fold whipped topping into pudding; spoon into dessert bowls.
  • Sprinkle with cookie crumbs.
  • Serve with whole gingersnaps.

Nutrition Facts : Calories 253.9, Fat 12.1, SaturatedFat 6.7, Cholesterol 35.1, Sodium 346.8, Carbohydrate 30.5, Fiber 1.7, Sugar 7.6, Protein 7.1

GINGERSNAP BREAD PUDDING



Gingersnap Bread Pudding image

This is from a box of Nabisco Gingersnaps. It's really yummy, and super easy. Refrigeration time not included.

Provided by IAteMyGluestick

Categories     Dessert

Time 1h

Yield 9 serving(s)

Number Of Ingredients 6

32 nabisco gingersnaps, coarsley broken
1/4 cup golden raisin (optional)
4 eggs, beaten
1 3/4 cups skim milk
1/2 cup sugar
whipped topping (to garnish)

Steps:

  • Place cookies in a lightly greased 9" square baking pan.
  • Sprinkle with raisins if desired.
  • Blend eggs, milk and sugar together with whisk and pour over cookies. Stir together.
  • Cover with foil and refrigerate at least 2 hours, or up to 24 hours.
  • Preheat oven to 325°F
  • Bake with foil on 45 minutes or until center comes out clean with knife, removing the foil for the last 10 minutes of baking.
  • Garnish with whipped cream if desired.

Nutrition Facts : Calories 198.8, Fat 4.8, SaturatedFat 1.4, Cholesterol 95, Sodium 222.1, Carbohydrate 33.1, Fiber 0.6, Sugar 16.2, Protein 6.1

SWEET POTATO CASSEROLE WITH GINGERSNAP STREUSEL



Sweet Potato Casserole With Gingersnap Streusel image

This was taken from a magazine I subscribe to, and it is absolutely too good to lose track of, so I am posting it. I made this when I hosted Thanksgiving last year, and it had rave reviews from everyone. At the time I substituted milk for the half and half with no ill-effects. I also made it two weeks ahead of time and stuck it in the freezer until the night before the big day. Enjoy!

Provided by pheebess

Categories     Mashed Potatoes

Time P1DT21h45m

Yield 12 serving(s)

Number Of Ingredients 12

5 lbs sweet potatoes, cut into chunks
1 1/4 teaspoons salt, divided, plus more for boiling potatoes
15 -20 gingersnap cookies, coarsely broken
1/2 cup flour
1/2 cup brown sugar
1/2 cup butter, cut into bits
1/2 cup maple syrup
1/2 cup half-and-half
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 large eggs

Steps:

  • Coat a 9 by 13 inch baking dish with cooking spray.
  • Place potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil, reduce heat, and simmer until potatoes are very tender, about 15 minutes. Drain and set aside to cool.
  • Meanwhile, make the topping. Put the gingersnaps, flour, sugar, and 1/4 tsp salt in a food processor; pulse once or twice to combine. Add the butter and pulse a few more times. (the cookies should still be in small chunks).
  • Remove the skins from the potatoes. Make into a chunky puree using a blender, food processor, or by hand using a potato masher.
  • In a large bowl, whisk together the maple syrup, half and half, vanilla, cinnamon, nutmeg, eggs, and remaining 1 tsp salt. Add the potato puree; mix thoroughly.
  • Transfer to baking dish. Sprinkle the topping evenly over the dish. *At this point it may be covered in several layers of plastic wrap and frozen for up to three weeks. Thaw it in the refrigerator overnight, bring to room temperature, and continue.*.
  • Preheat the oven to 350°F Bake for 45 minutes, or until the top is lightly browned.

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.

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