Rhoda's Candied Sweet Potatoes - Kicked Up!

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I have made these twice and the flavor is great. After reading the reviews and suggestions from others, I have to agree that the sauce needs to be thickened up with some cornstarch (don't use flour on this type of sauce. In addition, I usually like the depth of flavor that alcohol can give a recipe, but I actually liked this sauce better before I added the bourbon (I used Makers Mark. Will definatley do again, just thicker and maybe half as much alcohol or no alcohol or perhaps use a nice brandy instead.

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Great recipe! I add pecans for some crunch.

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Wow, this is a great recipe. I was always a little afraid of Emeril's recipes because they were usually hard but this was a walk in the park. I think I should have cooked the sauce longer because it wasn't syrup like but still great. I will make this now and forever. Oh I forgot I hate sweet potatoes! I don't anymore. Thank you!

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I have been making this for nearly 10 years. Nothing else comes close. I swear they lick the dish clean. The only revision is a little less brown sugar and butter. I add a 1/2 cup of heavy cream which turns into a creamy caramel and simmer it a little longer to reduce. So amazing. It's not the holidays without it.

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This is the best sweet potato dish ever. Stick to the recipe especially the vanilla beans. I was hosting my best friends brother for Thanksgiving and she insisted that she had to make the sweet potatoes because her brother only ate her mothers recipe with mini marshmallows on top. I convinced her to let me cook the sweet potatoes. To my friends surprise her brother ate 4 helpings. He said they were the best he had ever had.

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I am a "bad cook". I have made these for the past three Thanksgivings, and this year my family requested them for Christmas as well. They are always delicious. To save $$ I substitute 2 teaspoons of vanilla for the vanilla beans. This year I forgot to add the stick of butter at the end of the cooking time - still delicious. I could not tell a difference, and I made the dish healthier.

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I made these for Thanksgiving 3 years ago. My mom who never changes any part of her Thanksgiving dinner just called me for the recipe. She loves them as does every one I have served them to. Make them.

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I'm someone who was raised on Mrs Paul's frozen candied sweet potatoes (don't laugh, they're very good, and Emeril's version is at least as good taste-wise, but unfortunately his recipe turned out soupy (look at the picture--the potatoes are dry sitting on top of thin runny syrup--mine turned out just like the picture. I think there is a way of incorporating a small amount of flour into this kind of recipe so the sauce is a little more on the gooey/clingy side, and still be slightly fluid. But I really don't like it this watery. Then, the recipe will be 5-star for me. It has a very classic taste, sweet and rich, nothing that would offend. I don't think I've every had orange zest in this dish, but I didn't find that objectionable. You wouldn't even know there was booze in it after all that boiling. Does anyone have any suggestion of how far to boil down the syrup? Even though I boiled it a little longer than the recipe said, until there were large bubbles, it still wasn't really what I would call "thick" but it was reduced considerably and I was afraid it would boil away completely if I went any further. Next time I make this, I'll try making a beurre manie and just finish the dish on the stovetop.

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I made this at Christmas and everyone liked it, even the "non-sweet potato lovers"

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My first time cooking for my family and these sweet potatoes were all the rage!! Amazing syrup I don't like bourbon so I used brandy and it was PERFECT!! TRY THIS!!