'Ol No. 7 Yams

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Oh my goodness! These were so good! And my family loved them! I do not care for nutmeg, so I left that out. Also, I did not use the orange peel either. Still amazing! I took the advice of others and only used 2 cups of water and added 2 tablespoons of corn starch mixed with 4 tablespoons of cold water the last 15 minutes of simmering. I also topped it with mini marshmallows. AMAZING!

My only other suggestion would be to turn the potatoes half way through...it could just be my inexperience with sweet potatoes or my crazy old oven, but mine were slightly overcooked on the bottom.

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I decided to be gutsy and try this for the first time for my Thanksgiving dinner. This recipe came out so wonderful and perfect! I have already sent the recipe to my sister to try. The only thing is the glaze needs to be at a low boil to reduce, the simmer setting took too long. To thicken the sauce, keep stirring, you will see bubbles. It does get thicker like molasses. I used Makers Mark instead of Jim Beam. Thank you Paula, this was a definite hit at the Thanksgiving table!

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AWESOME!!!!! IS ALL I CAN SAY.....IM MAKING THESE EVERY YEAR! THANKS PAULA!

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Ol' NO. 7 is whiskey so I used Woodford Reserve. The sauce is good but it is runny if you follow this receipe. I also added a few yams. Minus the butter, the sauce makes a great spiced bourbon. Nice dish for sure.

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For canded yams, these are NOT very sweet at all. If you don't like your candied yams really sweet, then this is your recipe. I was kind of disappointed with this one because I love them really sweet. My mom is going to fix it up - add marshmellows to it and bake them in the oven longer to soften up the sweet potatoes more for tomorrows thanksgiving.. She is the queen of amazing candied yams and I was definitely comparing this one to hers so I was disappointed.

It's not horrible, but just not outstanding for me...By the way, I quadrupled all the ingredients in the recipe (16 yams instead of 4 and ended up with.way too much sauce. I also added cornstarch and water to the syrup and that worked well as a thickner for me.

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Just wanted to let everyone know that Paula's syrup did not get thick either...if you watch the video you'll see her syrup is very watery as she is pouring it on... I noticed it when I watched it so I knew immediately to leave the receipe as is but to add corn starch to it. I always watch videos so I can see the consistency etc... But at any rate Paula is a gem! It is delicious!!!! Oh, and by the way Ol number 7 is WHISKEY:

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I would agree with everyone who said the water needs to be decreased in this recipe, my yams are baking in the oven now, I poured off about 1 1/2 cups of the liquid before baking because they looked so soupy, will try the cornstarch with the remaining syrup to see if that helps. They smell delicious.

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I tried this recipe for the first time on a whim for a Thanksgiving potluck at work tomorrow. I'm so happy I decided to use this one because it turned out great & it was yummm! I stuck to the advice of using 2 1/2 cups of water instead and 2tbs of corn starch towards the last 10 min. My sauce thicken just right after baking for an addt'l 30min. My daughter, who's a picky eater, loved it so this is will go down in my recipe box.

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I plan on making this dish again this year. Last year I made it the night before and let it sit in the refrigerator overnight. I reheated it before serving and all the juices were soaked into the tender yams. This dish was a big hit for everyone,even the family that do not usually like yams.

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I tried this recipe last night to see if I would do it for Thanksgiving. It was an absolute hit!! My husband doesn't like sweet potatoes, but he couldn't stop eating these. This is definitly going to be on our Thanksgiving menu. The only thing I did to make the sauce a bit thicker was to put 2.5 cups of water and added 2 tablespoons of cornstarch during the last 10 minutes. I also had ran out of cinnamon sticks, so I put 1 teaspoon of cinnamon powder. It worked just fine.