I ran across this NYT site that I had to save and share!
I grew up with southern candied yams and continued making them the way my mother did, which took some care and babysitting; with basically, sweet potatoes, butter, brown sugar, Karo syrup and turning so carefully, on low & slow burner. Which, btw, I haven’t done in years now. But…they’re back on my menu! An easier way. BAKED southern style candied yams…errr sweet potatoes, courtesy of this Times article…
Now THIS I can work with.