Yummy Candied Yams

I love the idea of cooking the yams on the stovetop, which came out really well and freed space in the oven. I did change the recipe quite a bit though, I used brown sugar and about half the amount called for in the recipe. I also used about half the amount of butter. Sometimes I add pecans and let them glaze into the syrup.

No changes will make again

Awesome recipe. My first time yams and they cleaned the bowl.

I made no changes and will be making for Christmas dinner.

I made this today for extended family Thanksgiving dinner. I had 6 large yams, which almost filled a Dutch oven when cubed, so i estimated a doubled recipe. Rather than a number of potatoes a pounds or cups quantity would be much easier to get the right amount, because 4 can be anything from a pound to 5 pounds.. I mostly followed the recipe, but other than the pre-measured butter I just estimated amounts. Recipe changes include boiling the yams a few minutes, then draining virtually all the water, but as many others have said, I should have gotten rid of ALL of the water to avoid watery sauce. There was no danger of scorching the yams. I also added a tablespoon of cinnamon, about 1/2 tsp of cloves, nutmeg and allspice and a little less sugar, and added about 2 cups of dark brown sugar. When the yams looked done I removed them with a slotted spoon and tried to reduce the syrup to make it thick. I finally added 1 tsp of corn starch to help, and finally thickened it by letting the sauce cool some. Then I added it to the yams in a baking dish, where it was just thick enough. I added mini Kraft marshmallows (I’ve used generic marshmallows before, but they didn’t taste like Kraft!). I put the dish in the oven at 350 for about 20 minutes until the marshmallows got golden. The family loved them, and ate almost all of them! It was really more of a dessert than a side dish, so if you don’t want it that sweet use the recipe amount of sugar.

It turned out great. I used nutmeg, sugar, lemon flavor, and water of course. I like my candy yams sweet!

I made them today for x-mas and was kind of worried cause there was no cinnamon, nutmeg etc… But I followed the direction just like you said and these are the best candid yams I’ve tasted in a long time. I told my children, they might not get a lot…lol. 🙂

I think I will use less liquid next time. I ended up having to cook then longer because it wasn’t syrupy enought. I also did half/half white and brown sugar and added some vanilla and cinnamon.

This is a good base! I followed a couple other reviews and made the following changes: I added a cup of brown sugar and a few dashes of cinnamon and nutmeg (blended them with the white sugar). Instead of cooking them on the stove I put them in the over on 400 for 40 minutes. They were awesome! SN: I was also making a sweet potato soufflé at the same time and accidentally mashed the yams after boiling them – because of that I decided to give it slight stir after sprinkling the sugar blend on top. Everyone loved it!

So yummy….. almost as good as my grandmothers! Almost! I pretty much followed the recipe as written except for adding 1 teaspoon of vanilla extract and sprinkling cinnamon on top. Really good and super easy to make!

I made it with 1 cup brown sugar and 1 cup white sugar with 1 tsp vanilla and a sprinkle of nutmeg and cinnamon. I only added 1/4 cup water . My family loved it.

I altered the recipe significantly after making it as written. I used six medium sweet potatoes, cubed. I melted one stick of butter in a pan, added the potatoes, and sprinkled on ONE cup of sugar and some cinnamon. When it started to boil I covered and turned heat down to low. It was done after 30 minutes. After making these adjustments it was great. Two cups of sugar is way too sweet and a whole cup of butter makes too much syrup. It definitely doesn’t need water.

easy to make and delicious

I made a smaller portion as a trial run gearing up for Thanksgiving. I went with the option of not using water and added the brown sugar, vanilla, and nutmeg to the recipe. It turned out PERFECT!!! I’m ready for Thanksgiving.

Absolutely delicious! The kids loved it!

I’m only giving this 4 stars because it is a good start, but it needs 1 tsp cinnamon, pinch of nutmeg, and a pinch of grnd cloves. And you can add more/less to taste. This recipe also has way too much water; the potatoes will be swimming in water. You do NOT need to add any water if you don’t want to. (Try it without the water.) I also melted my butter along with the sugars (1 cup brown/1 cup white) and the spices and poured that over top of my sweet potatoes. I cooked it on high to get it hot and then turned it down to a simmer to cook covered 45 minutes. I stirred it after the 45 minutes and left it uncovered to thicken. It thickens a bit as it cools.

Loved it! I used one cup of brown sugar and one cup of white and cooked uncovered for the last 30 mins

Great mmmm

I made this for thanksgiving 2014. Family loved it. I did use brown sugar and vanilla like southpawcook suggested and it was great!!! Family ate it all!! I will definitely make this again.

Omg so good and super easy!

This was really good. I kind of estimated everything. I used what to me looked like 3 big yams and cooked them per recipe, with just a bit of change. As some of the other reviewers suggested, I added in a dash of cinnamon and nutmeg and a splash of vanilla, used half sugar and half brown sugar. I also used almost a cup of water, as the sweet potatoes looked big to me, and it worked out very well. I had syrupy sweet sauce on the bottom of the pan, not too watery and bland, and after I mashed the potatoes, it was like sweet potato casserole. If anything, it was too sweet, even after I cut out half the white sugar. Otherwise, it was very good.