Gingersnap Crusted Yams

Something Extra Holiday 2011

Recipe Theme

Happy holidays from all of us at Raley's, Bel Air and Nob Hill Foods!


Gingersnap Crusted Yams

Gingersnap Crusted Yams
4 lbs. jewel yams, peeled and cubed OR
4 lbs. garnet yams, peeled and cubed
4 ripe pears, peeled, cored and cubed
1½ cups apple cider OR
1½ cups apple juice
1/4 cup honey
1/4 cup butter, divided
24 crisp gingersnap cookies

Prep: 15 minutes, Cook: 35 minutes, Serves: 12

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°F and butter a 2-quart baking dish. Puree yam mixture in a food processor or with a stick blender until smooth (or mash until smooth); stir in honey, 2 tbsp. butter and cinnamon. Spread in prepared dish.

3. Place gingersnaps in a small bag and crush finely using a rolling pin or meat mallet. Melt remaining 2 tbsp. butter in a small bowl then stir into crumbs. Sprinkle over yams and cook for 10 minutes. 

Nutritional Information:
257 calories, 3 g protein, 6 g total fat (3 g sat., 0 g trans), 50 g carbohydrate, 5 g fiber, 24 g sugar, 10 mg cholesterol, 112 mg sodium, 7 points


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