This is similar to how my mother-in-law taught me to make sweet potatoes. The first time I made candied yams, I selected this recipe as a guide because the proportions were dead on to what I remembered my mother-in-law telling me. We do this differently by using brown sugar or a mix of brown sugar and white sugar. We also add the sugar to the melted butter at low heat and stir to make a caramelized sauce. Be careful not to burn the sugar. Also, don't remove the mixture from the heat for too long (the sugar will get hard and your sauce will be lumpy). When the sauce has caramelized, add the potatoes. If the sauce sizzles when adding the potatoes, its too hot, reduce the heat and continue to stir. Otherwise, keep adding the potatoes and stir for a few more minutes as the water from the potatoes thins out the sauce. Then just let the potatoes simmer in the sauce at low heat until done. This recipe is good, but I think these changes make it a 5 star, although it is a little more work.
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