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6 servings
Ingredients:
2 (29 ounce) cans sweet potatoes2 tablespoons butter1 tablespoon lemon juice1/2 (16 ounce) package gingersnap cookies1 (16 ounce) package miniature marshmallows
Instructions:
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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