Reviewed: Nov. 23, 2009

Fantastic! Just like Mom and Grandma make it.

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SKELHOSS

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Reviewed: Nov. 18, 2009

I make these every Thanksgiving and Xmas. These are a huge hit in my large family. I use Bruces canned yams.

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krazybabe81

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Reviewed: Nov. 17, 2009

Thx for the recipe!

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*MiSHA*

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 13, 2009

Very yummy! Everyone in my family loved them.

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cakenbake

Cooking Level: Expert

Home Town: Temecula, California, USA

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Reviewed: Oct. 17, 2009

Great recipe. I have altered this recipe a bit. I do not use canned yams. I buy about 5 to 6 medium to large yams. I cook the yams then peel the skins off. I then let the yams cool. I peel the skins off and then mash the yams with a hand mixer until it looks like a paste. I use a 9x13 pan to put the mashed yams in. I cut up pieces of butter and put them on top of the mashed yams. I then sprinkle brown sugar all over (amount will very depending on the sweetness level). I then put an entire bag of small marshmallows on top. Cover the 9x13 pan with foil. I cooked the the yams at 400 degrees for 25 minutes (what it said in the recipe). I then uncover the yams to have the marshmallows turn golden brown.

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Colleen

Cooking Level: Intermediate

Home Town: Hinckley, Ohio, USA

Living In: North Royalton, Ohio, USA

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Reviewed: Aug. 25, 2009

This was great with a few suggestion from other reviewers. Added Cinnamon, nutmeg, and a little vanilla extract, minus the marshmallows. I also dried the sweet potatoes at 200 degrees for 30min prior to mixing the ingredients. I made enough to feed 40 3rd grade kids! They loved it!

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grace80

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Reviewed: Jul. 16, 2009

Delicious! This was an awesome, fast side dish. I did follow a previous poster's tips-I drained the sweet potatoes, coarsely mashed them, sprinkled them with cinnamon and baked them without the foil at the end to brown the marshmallows. They were delicious!

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Jennifer S.

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Reviewed: Jul. 12, 2009

I drained the yams, yet it still came out runny. It tasted fine, but I didn't care for how it looked.

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wendyloo

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Reviewed: Jul. 12, 2009

I made these for Thanksgiving 2008 and really enjoyed them!!!

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Alli

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Reviewed: Jun. 30, 2009

I have no idea what I did wrong but the yams did not turn out as I expected. I was told to go back to the drawing board.

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Tipwantstolearn

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Reviewed: Apr. 12, 2009

I love this recipe and it is a hit! I did make a few adjustments. First, I had to cook it a little longer to make sure all the pieces were soft (I used fresh yams) and then I mashed them up, covered with Marshmallows and baked for another 10 minutes. Yum!

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Chris

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Reviewed: Mar. 5, 2009

Will use again, the kids loved it, we all had seconds, probably because it's so sweet. I put in pecans and a dash of cinnamon. Don't let the marshmallows brown too much, you'll just get a crispy topping.

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sunnycook

Cooking Level: Intermediate

Home Town: Butler, New Jersey, USA

Living In: Racine, Wisconsin, USA

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Reviewed: Mar. 1, 2009

These were great yams. I have been making sweet potato casseroles for years, but not the candied variety. It was a nice change of pace. I did however make some changes. For those who said or were concerned about them being "watery or soupy", here is a solution. The canned yams need to be dried. You can "dry" them by draining them and putting them on a lightly greased sheet pan. Put them in a 200 degree oven for 1 hour. Now put them in a casserole dish. I sprinkled mine with a light dusting of cinnamon. I then put pea size dots of butter over them. I didn't use the required amount of butter stated...it was too much for my taste. I sprinkled about 1 tbs. of white sugar over the cinnamon and butter. I then spread the brown sugar over it and baked according to directions. It came out great and not too sweet. It had a sticky (not watery) glaze on it like I remembered them to have. I didn't use the marshmallows. I will save those for my sweet potato casserole. I will definately make these again.

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nyangel1203

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2009

Easy, quick, tasty. I didn't change a thing. Made them for my mom and she love them...and she's tough to please.

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Aggie

Cooking Level: Expert

Living In: Geneva, Alabama, USA

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Reviewed: Feb. 21, 2009

Tastes pretty good, very easy to prepare the night before and just pop into the oven for dinner, too sweet for a main course meal, try candied yams with apples instead of marshmallows.

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AarCanada

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Reviewed: Jan. 18, 2009

Good, simple, & easy to make. Southern-style yams like I was used to as a kid.

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HARLEYDIVER

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2009

I thought this was too much butter, my potatoes were swimming but over all it was good and very easy to make. I did add cinnamon. I will make again without so much butter. Thanks for sharing.

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Shelly

Cooking Level: Intermediate

Living In: Weatherford, Texas, USA

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Reviewed: Jan. 11, 2009

Easy recipe to follow. Great taste.

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Alimac0327

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Reviewed: Jan. 7, 2009

Followed directions as is. Nothing special. I would have no problem making them again, but they did not stand out from other candied yams. Giving them four stars because they do not deserve three.

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