Reviewed: Mar. 31, 2012

These are awesome. I have a friend who is a chef and said these were the best sweet potatoes she has ever had. 5 stars

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Reviewer:

Roxanne

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Cooking Level: Intermediate

Home Town: Scottdale, Pennsylvania, USA

Living In: Milwaukie, Oregon, USA

Reviewed: Jan. 2, 2012

Very easy recipe and very good. I cooked mine in the oven and used one cup of brown sugar/one cup of white sugar. I also melted the butter in a pan along with the sugar, then poured the mixture over the yams. Don't forget to add the vanilla...this really seals the deal.

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Reviewer:

Joy37

Reviewed: Dec. 10, 2011

Made this recipe today and husband said they were the best I had ever made, we always had sweet potatoe casserole before today.

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Reviewer:

Sue P

Reviewed: Dec. 4, 2011

Awesome recipe! I usually make my candied "yams/sweet potatoes" the same way. However, I wanted to try something a little different and I'm so glad I did. This is definitely a keeper. Oh, I only used 1 cup of sugar and yams instead of sweet potatoes (all I had on hand). We re-make using sweet potatoes.

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Reviewer:

MrsAB2

Reviewed: Dec. 2, 2011

My search is over!!! These are just like the ones my grandmother would make!! I tried to make these last year with yams and they were very stringy and un-enjoyable. This year I found sweet potatoes. My grandmother always made them so they were hard around the edges (I don't know if she fried them 1st) but it was sooo good. I used 1 cup of brown sugar and 1 cup of white. I doubled the spices and cut the sweet potatoes in inch size pieces because it's more heart warming and pleasant if you take the time to cut them. No one wants a big bulky potato in their mouth. This dish tasted even better 5 days later!

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Reviewer:

Christ Wife

Reviewed: Nov. 26, 2011

Flavor was good, but there was an awful lot of liquid which I ended up cooking down. I do think the potatoes need to be cut very thick as they will fall apart if too thin.

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Reviewer:

may2mac

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Nov. 25, 2011

Made this delicious recipe for Thanksgiving. I gave it 4 stars, because it was way too much sugar. I would definitely recommend cutting down the sugar by one cup, but still used the rest of the seasonings as directed. I added some pecans as well. I will add this to my recipe book!

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Reviewer:

klh1010

Reviewed: Nov. 25, 2011

My family loved these! I will deefinately use this recipe from now on.

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Reviewer:

Peggy

Reviewed: Nov. 25, 2011

I do wish potato recipes would list the amount of potatoes in pounds rather than a number, because sizes vary so much. Before I found this recipe, I had already gotten four very large sweet potatoes (not yams) for the recipe I usually use, and they were more than enough. I wouldn't have been able fit any more than that in the skillet. The only change I made was to use one cup of brown sugar and one cup of white. The sauce did not thicken as much as I expected, but they were still very good. This is a great way to conserve oven space and have easier control over checking for doneness. Thanks for the recipe!

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