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| THANKSGIVING YAMS
two 29 ounce cans of sweet potatoes
2 tablespoons of butter
1 tablespoon of lemon juice
1/2 (16 oz.) pkg. gingersnap cookies
one 16 ounce package of miniature marshmallows
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. Cover the mixture with desired quantity of marshmallows. Remove from heat and cover 5 minutes, or until marshmallows have melted. Serve warm. |
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Complete list of Sweet Potato Recipes |
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