The first time I scaled the recipe down to 1 serving (but used 1 sliced potato instead of 3/4) & doubled the sauce. For some reason after baking for ~ an hour (per the directions) the sauce was completely gone. It was good, though a little chewy where it caramelized - but I wanted the gooey sauce like my mother-in-law's. So, the following day I did them in a slow cooker (1 hour on high then turn to keep warm) to avoid losing the sauce & they were a million times better. I also made the following changes the second time - cut into large chunks instead of slices, used DARK brown sugar, added a sprinkle of cinnamon & ~ 1/2 tsp of maple flavoring, and doubled the sauce (though I think maybe 1 1/2 of the sauce recipe would have been better?). ALSO - if using a slow cooker, when steaming the potatoes don't steam them all the way or you'll have mush (which is what I ended up with for the bottom half of my crockpot). I steamed them for 30 min & they were still pretty hard in the middle so I steamed them for another 30 min. since the directions said "until tender". I should have stopped after the first 30, as they would have continued to cook in the crockpot & may have held their shape better.
UPDATE: made in oven with 2 large cans of sweet potatoes - definitely did not need to make so much sauce (I made 1 1/2 recipe), but not sure I cooked for as long (just keep an eye on it). Tasted just fine with canned, so was a great way to make this recipe super easy & quick.
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The first time I scaled the recipe down to 1 serving (but used 1 sliced potato instead of 3/4)...