Thanksgiving Yams Recipe
- 2 (29 ounce) cans sweet potatoes
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 1/2 (16 ounce) package gingersnap cookies
- 1 (16 ounce) package miniature marshmallows
step 1: In a medium saucepan over medium heat, mix the sweet potatoes, butter and lemon juice. Break the gingersnap cookies into the mixture. Stirring occasionally, cook until thick, about 15 minutes.
step 2: Cover the mixture with desired quantity of marshmallows. Remove from heat and cover 5 minutes, or until marshmallows have melted. Serve warm.