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'Ol No. 7 Yams Recipe

'Ol No. 7 Yams

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Average Rating:

Total Reviews: 128

Showing 61-70 of 128

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  • on November 26, 2009

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    Please note: I used 4 large YAMS and NOT sweet potatoes

    In reference to the reviews that say there was TOO much water and that they reduced it...here is what I did!
    I did NOT want to lose the amount of sauce this recipe called for so I left it at 3 cups water, added an extra 1/3 cup Jack Daniels and a T vanilla. I boiled and simmered exactly as the recipe said BUT the last 15 minutes I added CORN STARCH! I was VERY surprised that no one else had tried this! It worked wonderfully. i had a thick, sticky sauce that was SO yummy! I even had extra that wouldnt fit in the dish! Oh I also added mini marshmallows to the top :

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  • on November 25, 2009

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    This is one of the best yam recipes I've used. I don't like the sickly sweet taste of most yam recipes, so this one is perfect. I made the sauce portion of the recipe exactly as written, except after simmering for 1 hour, I thickened it with about 1/4 cup of cold water and 2-3 TBSP. of corn starch. I then simmered about 15 minutes, turned off the gas and let it sit for about 20 minutes. Thickening the sauce a bit made the recipe perfect for us.

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  • on November 24, 2009

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    I believe that the person who said that she thought it might be 1/3 cup water and not 3 cups is correct. The sugar is going to melt and then you have the bourbon also. I would change the bourbon to Grandma's molasses to give that rich dark flavor and the crisp candy bits you want on good candied sweets or yams! I would also add more butter and I think I would leave the water out completely! This should give a nice crispy candied sweet potato. I am going to try this this year. I usually use slightly boiled sweet potatoes, 3/4 cup brown sugar, 1tsp salt and 1/4 cup butter and about 1/2 cup molasses layering all three in casserole. Good luck!

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  • on November 22, 2009

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    I have used this recipe for the past 3 or 4 years for both Thanksgiving and Christmas. I always thought I must be doing something wrong because the sauce never thickens. I have coooked it for an hour and it still won't thicken up.
    This year, I am going to try less water and see if the sauce will stick to the yams and not just lay in the bottom of the dish.
    My family loves the taste of the yams and the sauce so I will take everyone else's suggestion and see how it goes.
    I have tried many of Paula's recipes and they are all great. Her fried chicken recipe is the best. For Christmas her "Mama's Eggnog" is wonderful. We make it every year!

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  • on November 18, 2009

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    Finally, a sweet potato or yam recipe in large savory pieces that didn't need to be mashed. I'm wondering if the recipe actually calls for 1/3 of a cup of water rather than 3 cups...

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  • on November 11, 2009

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    is there some thing else i can use besides the jack?

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  • on December 26, 2008

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    This was my first time making sweet potatoes and I must admit they came out awesome!!! My family told me it was time for the "young people to step up and make Christmas dinner" and since I am the oldest, that duty fell on me this year. I sliced and baked my potatoes until soft and I also added a little vanilla extract and some real maple syrup to the recipe to give it the flavor my family is accustom too.
    Since I double the recipe, I put marshmellows on one batch and left the other batch plain. Both were excellent.

    Tip regarding thickening the syrup: about a tablespoon of corn starch mixed with about 3 - 4 tablespoons of cold water. After about two hous of baking and noticing that my syrup was not getting thicker, I poured some of the corn starch mixture on the sides (anywhere I saw space for the mixture to reach the bottom of the pan. I didn't stir or anything, just simply poured it into the sides and after another hour of baking, my syrup was thick.

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  • on December 02, 2008

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    I'm not a big fan of candied yams, so when I found this recipe I was really excited. I took the advice of the other reviews and it was a hit. I doubled the recipe so it was 8 large sweet potatoes and I preped it the night before. I made the sauce with a full stick of buter, ground cinnamon, nutmeg, 1 cup water, 1cup Jack Danies, double the brown sugar generously and squeezed in some of the juice of the orange the peel came from. It did take time for the sauce to reduce, but what a great flavor!

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  • on December 01, 2008

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    The yams were tender and sweet, but I was a little disappointed at how watery the syrup was. They were good, just not what I was expecting. I love a good sticky, syrupy batch of yams, and this just wasn't it. I think next time I will use less liquid and more sugar like some are saying here.

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  • on November 28, 2008

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    The Thanksgiving was huge with 23 people to feed. We all sat down and started in the feast. The first comment was...who made the yams?
    I took the advice of other reviewers and only used 1 cup water and 1 cup Jack. It still took longer than advertized to cook down enough to seem thick enough for sauce. Before the night was over we were busy making copies of the recipe to hand out. Oh, I almost forgot, I used crimson raisins in one of the 2 batches, and most people prefered them over the others.

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