Reviewed: Nov. 24, 2000

I made these yams for Thanksgiving and they just about blew everyone away! Never had I taseted yams so delicious! The gingersnap cookies are the secret weapon that makes this dish kick! So different from traditional yam recipes, yet so deliciously new! I highly suggest you make these for your next holiday gathering. I recipe note though....instead of putting marshmallows in pot I transfer mixture to a baking dish, then add marshmallows and bake at 375 until mallows are melted and golden brown. Enjoy!

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68 users found this review helpful

Reviewer:

ROMACZECH75

Reviewed: Nov. 24, 2001

The strong gingery taste makes these really good and different from most sweet potato dishes. I thought they were a bit too sweet and would cut back on the cookies when making them again. I also put them into a baking dish and browned the marshmallows in the oven. These are very easy to make and a nice change from the traditional.

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13 users found this review helpful

Reviewer:

Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

Reviewed: Oct. 24, 2002

Do you know what luxury is? Luxury is this recipe on Thanksgiving. Whether you think you like yams or not, just try it.

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9 users found this review helpful

Reviewer:

MANHATTMOM

Reviewed: Dec. 1, 2002

These are good, but didn't taste a whole lot different from the way I always make them.

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2 users found this review helpful

Reviewer:

jandtsmom

Cooking Level: Expert

Reviewed: Jan. 25, 2003

These are really really tasty, and so darn fast! I was pretty skeptical, but the gingersnaps add just the perfect flavor. I had baked sweet potatoes on hand (1 hr 40 min @ 350 degrees), so I substituted an equal measure for the canned; I too put the warm sweet potato mixture in a serving container and then browned the (small sized) marshmallows with a quick zap under the broiler. I noticed the first time I made these that they hold their shape upon serving, which gave me the idea to use this as a super-quick easy cheater version of sweet potato pie - just put the mixture into a graham cracker crust, top with marshmallows brown. Really yummy! If you won't be serving the whole pie the same day, I suggest washing it with egg white baking (to seal out the moisture from the filling). Definitely a must-try.

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34 users found this review helpful

Reviewer:

LISAKP71

Cooking Level: Intermediate

Home Town: Lakeside, California, USA

Living In: Arlington, Texas, USA

Reviewed: Feb. 14, 2003

NO ONE SEEMED TO IMPRESSED

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6 users found this review helpful

Reviewer:

RGAZMB

Reviewed: Dec. 18, 2003

Simple recipe that I will make again. The marshmellows really need to be broiled though to add to the flavor. Would make a great pie filling!

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14 users found this review helpful

Reviewer:

JOULEC

Cooking Level: Intermediate

Reviewed: Nov. 27, 2006

This was the EASIEST way to make sweet potatoes. It was quick as well. The gingersnap cookies were the perfect mix of spices as well as creating a nice base for the potatoes. I made these for my in-laws for Thanksgiving this year and they were a hit! I drained one can of the sweet potatoes and used the juice from the other (otherwise it seemed too thick). VERY VERY GOOD!!!

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20 users found this review helpful

Reviewer:

Kathy

Cooking Level: Intermediate

Reviewed: Dec. 17, 2007

These yams were a big hit. There was no leftovers!

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3 users found this review helpful

Reviewer:

bronasmom

Cooking Level: Beginning

Home Town: Salt Lake City, Utah, USA

Reviewed: Nov. 29, 2009

very good, very easy, you can crush the cookies in food processor it's soo much easier than using a glass or your hands, got many compliments this will be my yams recipe for holidays! Definitely put in a baking pan and top with marshmallows, then put under broiler for just a few minutes, watch close so they don't burn, really good!

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9 users found this review helpful