Gingersnap Yam Pudding

Directions

1. 1
   Preheat oven to 325°F Grease or spray a 9x13 inch glass baking dish.
2. 2
   Crush the gingersnaps in the food processor until fine. Reserve 1/2 a cup of crumbs for topping.
3. 3
   Press the remaining crumbs over the bottom of the dish. They won't pack because there is no butter mixed with them.
4. 4
   Mix all the yams in a lg bowl with an electric mixer at med speed until fluffy, 2-3 minutes.
5. 5
   Add the eggs one at a time mixing well after each.
6. 6
   Mix in the salt, spices, sugar and orange peel.
7. 7
   Reduce the speed of the mixer to low and slowly add the liquids, mixing till incorporated.
8. 8
   Pour the mixture over the crumbs, smoothing the top.
9. 9
   Sprinkle with remaining 1/2 cup of crumbs and dot with butter.
10. 10
    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.