1. Peel & Boil fresh yams until fork tender, mashing consistancy.
2. In large Bowl dump hot boiled yams over brown sugar, Add Can of drained Yams and beat in heavy whipping cream at high until fluffy.
3. To prepare shell slowly fork mix melted butter into crushed gingersnap cookies until mixture will easily press into bottom of a glass pie pan.
4. Reseve a small amount of crust mixture to sprinkle over top of finished casserole.
5. Bake pressed crumb mixture in bottom of a glass pie pan at 350 deg. oven for 8 mins.
6. Cool shell until pie plate is able to be touched with your hand
7. spread yam mixture over the shell and sprinkle with reserved crust mixture.
8. This prepared product can be stored overnight in refrigerator until just before serving.
9.
10. Put in 350 deg. oven until throughly heated.
11. Remove from oven and top with marshmallows, broil on low until marshmallows puff and brown slightly on top