Made a few adjustments to it, doubled the batch and added the vanilla and the cinnamon. Not jut one of them. I also used coconut sugar in place of brown sugar. They came out great, will let you know what the crowd thinks of them.

This was a fantastic recipe. I added pecans (glazed in the same maple mixture as the recipe), cranberries and raisins and it was a hit. Thank you!

I HATE sweet potatoes, but made this dish for our newly adopted teenager last year....OMG - AMAZING!! This is now something we will make every year! Excellent!!

Used this one for 3 years now. Awesome, must use real maple syrup.

I made these Maple candied sweet potatoes last Thanksgiving & everyone loved them so I'm making them again this year to take to a different gathering! Very good.

Very good! However, I found that the dish cooked much quicker than the recipe stated. I baked it at 350°F for approx. 20 minutes. I didn't thicken the sauce after baking because the sweet potatoes were quite soft, and I didn't want them to cook longer. Not sure if this was a result of using sweet potatoes rather than yams.

I read the review that said that the husband didn't like yams. The wife made this recipe and the husband actually ate and enjoyed the yams! Well, that was good enough for me to try this recipe. I made the candied yams for Thanksgiving. Everyone loved the yams. I asked my college-aged son, "Which food did you like the best?". Not knowing I made the yams, he said, "The yams." And if that wasn't enough, my picky mom said, "Your yams came out really good."

Well, this recipe now is a keeper in my book for Thanksgiving holidays now. I didn't add the marshmallows because that would have been too sweet for my family. I baked my yams at 375 degrees Fahrenheit uncovered for over an hour. I used 5 medium-sized yams and cut them 1/2-inch circles. I flipped the yams over half way though. Using a spatula to flip them over helped the yams to not get smashed. Also, in the oven, I put the baking dish on the lower level to keep the yams from burning. They key of making these yams good is making sure the syrup gets thickened by the higher heat (375°F), with cooking the yams for a longer period of time (about 1 hour 20 minutes) in the oven. And though the glass casserole pan is hard to clean afterwards, I just let it soak over night and wash it in the morning.