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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 14 |
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The sugar and spice of crushed gingersnaps form a flavorfull crust for the yams. For Zaar World Tour this is southern states regional. Ingredients:
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 |
Directions:
1. Preheat oven to 325°F Grease or spray a 9x13 inch glass baking dish.
2. Crush the gingersnaps in the food processor until fine. Reserve 1/2 a cup of crumbs for topping.
3. Press the remaining crumbs over the bottom of the dish. They won't pack because there is no butter mixed with them.
4. Mix all the yams in a lg bowl with an electric mixer at med speed until fluffy, 2-3 minutes.
5. Add the eggs one at a time mixing well after each.
6. Mix in the salt, spices, sugar and orange peel.
7. Reduce the speed of the mixer to low and slowly add the liquids, mixing till incorporated.
8. Pour the mixture over the crumbs, smoothing the top.
9. Sprinkle with remaining 1/2 cup of crumbs and dot with butter.
10. 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.
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