I followed everyone's advice and halved the amount of white sugar. This recipe is excellent and everyone at my Thanksgiving table loved it. At first I struggled to figure out how to cook the sweet potatoes (yams), but I referred to my Joy of Cooking book and they told me to boil the potatoes with the skins on. Boil until you can pierce through to the middle with ease, tender but not soft. After they are done, remove from water and let cool. Once they are cool enough to handle, peel off the skin. I discovered it's easiest if you make a shallow slice down the skin and then peel it off like a jacket. I prepared this dish the day before serving, and did not bake it until the serving day.
Was this review helpful?
1 user found this review helpful
I followed everyone's advice and halved the amount of white sugar. This recipe is excellent...