Gingersnap Yam Pudding

Recipe by Annacia
READY IN: 1hr 30mins
SERVES: 12-14




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