Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Gingersnap Yam Pudding Recipe
    Lost? Site Map

    Gingersnap Yam Pudding

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Annacia's Note:

    The sugar and spice of crushed gingersnaps form a flavorfull crust for the yams. For Zaar World Tour this is southern states regional.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325°F Grease or spray a 9x13 inch glass baking dish.
    2. 2
      Crush the gingersnaps in the food processor until fine. Reserve 1/2 a cup of crumbs for topping.
    3. 3
      Press the remaining crumbs over the bottom of the dish. They won't pack because there is no butter mixed with them.
    4. 4
      Mix all the yams in a lg bowl with an electric mixer at med speed until fluffy, 2-3 minutes.
    5. 5
      Add the eggs one at a time mixing well after each.
    6. 6
      Mix in the salt, spices, sugar and orange peel.
    7. 7
      Reduce the speed of the mixer to low and slowly add the liquids, mixing till incorporated.
    8. 8
      Pour the mixture over the crumbs, smoothing the top.
    9. 9
      Sprinkle with remaining 1/2 cup of crumbs and dot with butter.
    10. 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.

    Ratings & Reviews:

    • on November 25, 2007

      55

      This Is So Yummy! I got rave reviews from the family for this Sunday dinner dish! I substituted Sweet Potatoes Patties for the canned yams My 85 year old father wouldn't let me out of his house with them. He's hording the left over for him south. Thats saying something as he grew up on a farm where you eat yams for just about every meal! Thanks for the recipe! I'll Have to make this recipe again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Gingersnap Yam Pudding

    Serving Size: 1 (208 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 350.1
     
    Calories from Fat 67
    19%
    Total Fat 7.4 g
    11%
    Saturated Fat 3.5 g
    17%
    Cholesterol 65.4 mg
    21%
    Sodium 360.9 mg
    15%
    Total Carbohydrate 66.0 g
    22%
    Dietary Fiber 6.8 g
    27%
    Sugars 10.3 g
    41%
    Protein 5.7 g
    11%

    The following items or measurements are not included:

    oranges, rind of

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites