BY FAR the BEST sweet potatoes I've ever had! Very easy and a huge family hit! I actually cooked them a tad too long to where the marshmallows melted completely and wow, what a tasty mistake... it made my dish that time even better! I don't normally leave reviews but, man, this one was well worth it!

This was a wonderful, simple recipe. Drain the yams for sure. I skipped the marshmallows b/c of the brown sugar and it was fabulous!! I have found a new family favorite!

Way too sweet. I'd recommend cutting the sugar by half.

Just like my mom made

I had never made candied yams before, so I didn't know you were supposed to use cans and had instead bought several fresh yams (3 large, 1 smaller). I peeled and cubed them into large chunks, and put them into a microwave-safe casserole dish with 2 Tbsp. water, covered with Saran Wrap, for 15 minutes (kept checking them every 5 min). I drained out the water, and added the 1/4c. butter and 1/2c. dark brown sugar, a dash of cinnamon, and then the marshmallows. After cooking it for 25 minutes at 400 degrees, the yams were just heavenly!!! The marshmallows didn't dissintegrate into the yams, which were perfectly tender, and there was no extra liquid in the bottom of the pan...the sugar caramelized nicely. Thanks to MAMABEAR2TWOCUBS for giving me a starting point for this recipe using fresh yams!

This is so good, it's the only dish that doesn't make it to Thanksgiving leftovers! I double the recipe and cook it in a 9x13 dish.

not a big hit, but it was good

Great recipe. Very easy. A favorite in my house!

Was very good but next time I won't use as many marshmellows. It was a little too sweet.

Not a big fan of the way this dish came out. I didn't floow the recipe to the letter, so maybe it was my fault it didn't turn out very nice. I added some sliced pineapple and some walnuts and used the bigger marshmallows instead of the mini ones because that is what I had on hand (though I cut the bigger marshmallows into thirds). But the result was really syrupy and entirely too sweet for everyone at the dinner. We had it on Thanksgiving, so it was nice to have a candied yam dish on the table, but it is definitely not a recipe I will make again. It was easy to make, though, so that was nice. Still, I think I'll keep looking for a different yam recipe. To be fair, it may be much better if you don't try to add nuts and keep to the recipe exactly.

Best thing to do is make this a night before. I boil my yams (not sweet potato) cut into bite size pieces, put brown sugar on top or layer if you have lots of yams (don't put butter or marshmallow yet). Cover and put it in the refrigerator overnight. When ready to cook, preheat oven to 350 degrees. Pour out tip the pan and pour out the extra sauce. Add just alittle more brown sugar, not much, dot with butter and top with the mini marshmallows. Bake uncover for about 1 hour. It will come out like you soaked the yams in syrup and it won't be so runny. Often times people think I used canned yams. Lori's recipe is the way I use to make it 15 years ago. Quick, easy, and tasty but lots of sauce

I had to review this again and say I didn't set the timer and forgot how long they had been in the oven (45 minutes total) upon taking them out I didn't have the usual runniness that was there they turned out much better with the longer cooking time.

This recipe is great I got great reviews on it. I did the dash of vanilla extract and the dash of cinnamon but also added some clove to it and it was delicious.

These are very tasty. You need to drain a good portion of the juice. Made two years in a row for Thanksgiving and Christmas.

This is the classic candied yam recipe I had been looking for. Simple, goo-ey, and delicious! Sometimes the simple classics are the best!

it was ok i used yams instead. everyone seemed to like it and requested the recipe so now i think i'll make it every year

This has always been a favorite of mine but this is the first time I had ever tried to make it myself. I Used fresh yams, peeled them, forked them, wrapped loosely in plastic wrap and zapped in microwave. Then I sliced and followed recipe, cooking only for 10 minutes allowing the sauce to form, then added marshmallows and cooked for another 5.