Thanksgiving Yams

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

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.