Ingredients

  • 2 (29 ounce) cans sweet potatoes
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • ½ (16 ounce) package gingersnap cookies
  • 1 (16 ounce) package miniature marshmallows
  • Directions

  • Step 1

    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.

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  • Step 2

    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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