Reviewed: Apr. 2, 2012

This was a great recipe, but does not need any butter AT ALL. I cut the butter in half and was still scooping it off the top. I used canned potatoes, chopped them up a bit and then topped it with caramel sauce, butter brown sugar and marshmallows. After the butter sludge was gone, it was FABULOUS! Very easy recipe. Next time I will probably mix the caramel and potatoes more, and add some pecans on top!

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Reviewer:

Michelle

Cooking Level: Intermediate

Home Town: Tallmadge, Ohio, USA

Living In: Stow, Ohio, USA

Reviewed: Dec. 3, 2011

I was not a huge fan of these candied yams...and here's why. The brown sugar along with the caramel (I only added about half of the caramel) was WAY too sweet for me and my family. Also, as some other reviews have said, the amount of butter listed in the recipe made them absolutely swimming in grease. So, if you love melted butter and super syrupy sweetness, make them as the recipe states. Otherwise, I would suggest cutting the caramel down to just 1/4 of the jar, half the amount of butter, and add some pumpkin pie spice for flavor, as well.

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Reviewer:

elfpearl

Reviewed: Nov. 24, 2011

This is a great recipe, I was surprised at negative reviews regarding instructions, you do have to start with cooked potatoes, but you do for almost all recipes like this. You can use canned or fresh, and sweet potatoes or yams have not seemed to have an impact on recipe. I cook mine in 400 degree oven, just rub a little oil first over skin of Potato, cook for just about an hour. They will be soft inside when you squeeze them. Let them cool a bit, 30 minutes or so, and the remove skin and rough chop, then follow the instructions. Marshmallows cook quick so keep eye on them or just put under broiler for a couple minutes. Wonderful recipe!

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Reviewer:

Kinnelon Mom

Reviewed: Aug. 16, 2010

This was actually a very good recipe. I had to cook my sweet potatoes for 2 1/2 hrs before they were soft enough to eat but it was worth the wait per my husband and kids. We all loved the flavor the caramel gave to the dish along with the melted marshmellows. I did sprinkle 2 tbls more brown sugar on top and periodically stirred the potates during the cooking time to make sure the caramel sauce was evenly coated. This is a KEEPER!!

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Reviewer:

estelle

Reviewed: Jun. 28, 2010

Always wanted to make candied yams...this was really easy and delicious...I got a little shy about using so much caramel..thought it would be too sweet...turned out very good and buttery...!

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Reviewer:

mayolewis

Reviewed: Nov. 27, 2009

Excellent! Very rich and rewarding. However, along from the other reviewers suggestions, I must stress DO NOT USE BUTTER. You will wind up pouring it off, its not needed at all except to butter the dish. Also, a tip, if you travel with this dish, dont add the marshamllows until you get to your destination and throw it into the oven to warm it up. I baked mine in the morning and let the dish completely cool before traveling and the marshmallows still melted, so we didnt have a yummy gooey topping for mine. Dont do them until RIGHT before serving.

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Reviewer:

CMDKQB

Cooking Level: Expert

Reviewed: Dec. 23, 2008

Super easy, tasty, and a wonderful side dish to your holiday meals!

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Reviewer:

MKL92

Reviewed: Dec. 15, 2008

They were very good when I followed other people's comments!

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Reviewer:

Erin

Reviewed: Nov. 2, 2008

This is the best yam recipe ever!!! I used canned yams, so there was no problem with undercooking them. I believe I used all the butter, but you don't really need to, it would be fine with less or none at all. I made these to take to Thanksgiving dinner last year, and have been asked to make them again this year. (High praise- this was for my in-laws, they are a tough crowd.) I did one pan with marshmallows, and one without. I like them better without. I used the thick caramel dip for apples (Marzetti's or something like that?) and it was easy and heavenly. I made more for myself afterwards and ate them like dessert. Thanks you for these yams o' goodness! One of my favorite recipes ever.

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