Preheat oven to 400 for the yams
Toss yams in the first tablespoon of Orange EVOO
Sprinkle with salt and pepper
In a saucepan, combine 2 TBSP Orange EVOO, brown sugar, honey, cinnamon, vanilla and nutmet and cook until sugar dissolves, about 4 minutes
Remove from heat. Add to the yams and toss to coat
Spread the yams and all the sauce evenly into a 9×13 baking dish
Cover tightly with foil and bake until beginning to become tender, about 30 minutes
Crunch topping: Pulse the gingersnaps in a food processor until they are fine and crumbs with a few larger pieces
Transfer to a medium bowl and stir in the sugar, oil and flour to combine
Remove the yams from the oven, stir yams to coat again with the sauce
Continue baking uncovered until the yams are tender and the sauce has thickened, about 20-25 minutes
Top with gingersnaps crumble mixture, return to oven, baking until the topping is nicely browned, about 10 minutes longer
