Gingered Yams

56 oz. canned yams, drained
⅓ cup plus 1 tbsp. Kowalski's Unsalted Butter, melted, divided
⅓ cup brown sugar
¼ cup yuzu (or orange) marmalade
3 tbsp. dark rum (optional)
3 tbsp. Kowalski's Freshly Squeezed Lime Juice
½ tsp. kosher salt
16 gingersnap cookies (or to taste)
  1. Preheat oven to 350°.
  2. In a large mixing bowl, smash yams with a potato masher or electric mixer until nearly smooth.
  3. Add ⅓ cup butter, sugar, marmalade, rum, lime juice and salt; stir until thoroughly incorporated.
  4. Set yam mixture aside.
  5. In a food processor, pulse cookies until small crumbs form; stir in remaining butter.
  6. Spoon yam mixture into a buttered 1 ½ - 2 qt. casserole dish; top with cookie crumbs.
  7. Bake in preheated oven until warmed through and topping is crisp (20-25 min.).
  8. Let stand for 10 min. before serving.


Find It!

  • Find yuzo marmalade in the Specialty Cheese Department.
  • Find Kowalski's Freshly Squeezed Lime Juice in the Produce Department.