Reviewed: Oct. 4, 2009

To many adjustments were needed for my taste. The potatos' were boiled for 15-20 minutes and cut into a baking dish. I cooked on the stove top 1/2 stick of butter 2 teaspoons of vanilla, used 1 cup of brown sugar and 1 cup of white sugar, 1 teaspoon of cinnamon and a tablespoon of molasses. This warm sauce was poured over the potatos' and placed in the oven for 30 minutes at 375. The recipe I tried as written and was very bland. That maybe just to me!

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inounvme

Cooking Level: Expert

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Reviewed: Sep. 3, 2009

add vanilla and cinnamon. once potatoes are done remove potatoes and allow liquid to simmer another 1/2 hour

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Vonnie

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Reviewed: Mar. 23, 2009

Loved it!!! Me and sweet potatoe have never had a good relationship, but this recipe turned out great. I did reduce the water and placed it in the oven (with marshmallows) for a few minutes just to brown the marshmallows.

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thedevined1

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Reviewed: Feb. 19, 2009

The taste was okay, but don't add the water. The potatos have enough water in them already.

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TK

Cooking Level: Beginning

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Reviewed: Feb. 7, 2009

Even though I cooked the yams separately before I put them in the oven with the butter and sugars, they were gasping for air and swimming in a pool of syrup when I checked them. Adding the vanilla and cinnamon gave them the taste of Cinnabon's, a smell that I avoid when I am at the mall. Much too sweet for human consumption. A noble effort, but I had to rate them 2 stars.

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Chimeyn

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Reviewed: Jan. 31, 2009

I changed it to 1/4 of water since it makes so much water, add a small amount of maple syrup, and 4 tablespoons of butter rather than a full cup. Sprinkled with cinnamon, these really taste great!

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Spasha

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Reviewed: Jan. 18, 2009

Good, added maple syrup and nutmeg. Only used one sweet potato and it was plenty for 2 people. Had to use a bit more water though.

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USFCollegeGirl

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

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Reviewed: Dec. 25, 2008

These were great and so simple to make. I loved the part about not stirring it. That left my time free to prepare other dishes for our holiday meal. This was a wonderful side dish with our ham. Thanks!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Dec. 1, 2008

The directions were great - my mother-in-law scoffed at me for cooking them on a stove and not in the oven, but everyone agreed that they turn out great. I followed the recipe that SOUTHPAWCOOK posted in their review (adding brown sugar, cinnamon and nutmeg) and they were very soupy, so I just strained out the yams with a spoon, put them in a corning ware cooking dish, put the mini marshmallows on top, and them put them in the oven until the marshmallows were golden brown. They turned out great that way!

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Sam Amsberry

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Reviewed: Nov. 27, 2008

These are great. I halved the sugar and added an equal amount of brown sugar. I also added cinnamon and nutmeg and cooked it with the butter and sugar on the stove top just to melt the butter. I then poured the mixure over the yams in a casserole dish and baked them at 400 for 40 minutes. I cut the yam pieces fairly big and they don't fall apart and have a great texure.

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Audrey

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Reviewed: Nov. 25, 2008

This is the closest to my Mom's old fashioned candied yams that I have found. I doubled the amount of sweet potatoes, halved first crosswise, then cut in quarters. I added a cup of sugar because of the extra sweet potatoes, but no extra butter. I used my iron Dutch oven and lid. In 40 minutes the potatoes were tender, held their shape as desired, (not mushy). However the syrup was too thin, so I spooned the potatoes into a casserole dish, and cooked the syrup a little longer until thicker, then spooned it over the potatoes. Next time I'll omit the water altogether. If you want old fashioned real candied yams and not a sweet potato casserole, try this recipe, but omit the water.

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Joyce LeBlanc

Cooking Level: Intermediate

Home Town: Crowville, Louisiana, USA

Living In: Benton, Louisiana, USA

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Reviewed: Oct. 8, 2008

I used 1 cup white sugar and 1 cup light brown sugar and added a few dashes of ground cinnamon and ground cloves and they were delicious!!

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ATF

Cooking Level: Expert

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Reviewed: Jul. 18, 2008

similiar to grandmothers. very good

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CWUER

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Reviewed: May 16, 2008

Sooooooooo yummy!! These were fabulous! I took others advise & only put in about 1/8 C water. I also did 1.5 C white sugar & 1.5 C brown sugar. The entire pan was gone within an hour!

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BrandieB

Cooking Level: Intermediate

Home Town: Orem, Utah, USA

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Reviewed: Feb. 1, 2008

Hint,slice potatoes lengthwise, do not use any more than a tablespoon of water. The potatoes will make their own water; otherwise the potatoes will not thicken as they cook. For those of you who said you would never make this again try using less water. I also add a few drops of vanilla flavoring.

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Nana-Alexis

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Shelby, North Carolina, USA

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Reviewed: Dec. 9, 2007

My husband wanted sweet potatoes without the marshmallows and pecans, etc. A very plain kind of guy. This recipe was the best I've ever used and so easy. This will be the dish I use for every holiday meal.

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LTISONE

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Cookeville, Tennessee, USA

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Reviewed: Nov. 28, 2007

I just eliminated the water. They will make thier own. Add 1/2 cup brown sugar, sprinkle with 1 teaspoon of cinnamon,a dash of nutmeg and 2 teaspoons of vanilla flavoring

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