Reviewed: Mar. 20, 2012

Good idea to boil them before roasting - but the times, at least for me, were off. I had to microwave them to finish them off :( I repeated this recipe tonight and increased the oven temp to 300 degrees and boiled them a few minutes longer -- perfect! and tasty!

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Reviewer:

bjoelle

Reviewed: Apr. 26, 2011

Fantastic! I skipped the white sugar and substituted more honey. I also added a couple dashes of cinnamon and nutmeg.

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Reviewer:

Chassica

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

Reviewed: Mar. 11, 2011

We loved this recipe! I baked the yams in the microwave, instead of boiling them, so they were done when I put them in the oven. I baked them at 350° for about 20 minutes. I'll be making these again. Yumm!

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Reviewer:

JeannieB

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Reviewed: Nov. 14, 2010

This is how my grandmother used to make them and then it was my Mom. Now this is typically how I eat camotes. Yumm!

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Reviewer:

agdillo

Living In: University Place, Washington, USA

Reviewed: Feb. 21, 2009

My hubby who doesn't eat yams or sweet potatoes loved this. My kids, well, not so much. I went pretty easy on the toppings, so maybe next time, I will put a bit more. I baked my yams in a 350 oven for over an hour, and they were still firm in the thicker spots. We shared one that was done, I left the others in the oven until soft, and now I have lunch for the next few days. Easy to transport, nutritious, and easy to reheat, even tastes good cold.

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Reviewer:

Kati

Home Town: Lake Forest, California, USA

Reviewed: May 6, 2008

I have got to learn to read all the reviews before making a dish! My yam was too large so I cut it into 1 1/2" to 2" slices. I had to boil them for over 20 minutes before they were tender. I baked them as directed, but found them way underdone. Then I read the reviews. So I baked them more... and then some more. Finally I just ended up mashing and covering them with honey, sugar, cinnamon, and whipped cream. I guess I just don't like the natural flavor of yams.

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Reviewer:

Lauren

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: San Francisco, California, USA

Reviewed: Feb. 25, 2007

We have these often and they are always delicious. They are a great accompaniment. Much better and healthier than the marshmallow version!

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Reviewer:

Laurita

Reviewed: Dec. 4, 2006

Yum! I can actually taste the flavor of the potatoes instead of mashing it up with loads of sugar and tasting only that. Thanks for the simple yet satisfying recipe.

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Reviewer:

LILYP

Reviewed: Nov. 29, 2006

i like this recipe because it's a new way for me to make yams while keeping them semi-healthy & recognizable (not a mashed casserole with excessive trimmings). i made a half recipe, boiled my tubers until they had a little give to them then took the hint from the 1/14/04 reviewer & cut my yams into scallops before baking them. that worked well for presentation purposes as this was a side dish for our thanksgiving dinner. next time we'll try them whole. thanks alenita!

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Reviewer:

LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 1, 2006

I didn't care for these much when I first had them. Then I forgot a couple of cut up yams in the oven (worst thing I could do) but after about half an hour, when I realized my mistake, I tasted absolutely delicious yams. Never tasted as good. These need to be baked longer. Fabulous. Thanks. Even my 6 month old loved the creamy insides:)

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