Sweet Potato Casserole with Marshmallows

In a medium-sized cooking vessel, heat the saucepan over an intermediate temperature setting. Combine the sweet potatoes, butter, and lemon juice in the vessel, ensuring they are well incorporated. Crush the gingersnap cookies into fine pieces and add them to the mixture, stirring occasionally as it cooks until it reaches a thick consistency, approximately 15 minutes.

Place the desired amount of marshmallows on top of the mixture. Immediately remove the saucepan from the heat source and cover it with a lid for 5 minutes, or until the marshmallows have fully melted.