Gingersnap Yam Pudding
Transform your holiday table with the warm, spiced flavors of Gingersnap Yam Pudding, a rich and velvety dessert that reimagines classic comfort food. This crowd-pleaser combines creamy mashed yams with crumbled gingersnap cookies, lending a delightful crunch and fragrant ginger molasses undertones to every bite. Infused with cinnamon, nutmeg, and ginger, and enriched with whole milk, cream, and butter, this pudding is baked to golden perfection, achieving a custard-like texture that’s both light and indulgent. Perfectly balanced with a hint of vanilla and a touch of brown sugar sweetness, it’s a dessert that feels as nostalgic as it does sophisticated. Serve it warm or at room temperature, and elevate the experience with a dollop of whipped cream and a sprinkle of gingersnap crumbles for an irresistible finishing touch. Ideal for Thanksgiving, Christmas, or any cozy gathering!
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Recipe Information
Ingredients
- 3 cups yams (peeled and cut into chunks)
- 1 cup gingersnap cookies (crumbled)
- 1.5 cups whole milk
- 0.5 cup heavy cream
- 2 tablespoons unsalted butter (melted)
- 0.5 cup brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 large eggs
- 0.25 teaspoon salt
- whipped cream (optional for topping)
- additional gingersnap cookies (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch baking dish.
Place the yam chunks into a medium-sized pot, cover them with water, and bring to a boil over medium-high heat. Cook for 15-20 minutes, or until the yams are fork-tender. Drain and mash them until smooth.
In a large mixing bowl, combine the mashed yams, whole milk, heavy cream, melted butter, brown sugar, cinnamon, ginger, nutmeg, vanilla extract, and salt. Mix until well blended.
In a separate bowl, beat the eggs lightly, then slowly whisk them into the yam mixture to avoid curdling.
Fold the crumbled gingersnap cookies into the yam mixture until evenly distributed.
Pour the mixture into the prepared baking dish and smooth out the top.
Bake in the preheated oven for 35-40 minutes, or until the pudding is set and slightly golden around the edges.
Remove the dish from the oven and let it cool for 10 minutes before serving.
Serve warm or at room temperature. Optionally, top with whipped cream and additional gingersnap cookie crumbs for garnish.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 29.4 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 127 mg | 10% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 597 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
