Hi Myrna,
As for me, the sweeter the better. My mom's candied yams had tons of brown sugar on them. I loved them. I still make her recipe every year. It is not the same as this recipe. The yams are baked until tender. Cooled, peeled, sliced, spread in layers in a buttered glass dropper pan, brown sugar and dobs of butter on each layer, then baked slow for at least three hours to let the sugar seep into the yams, basted with the juice as they cook, then served and enjoyed. She said the secret is to sprinkle a very slight amount of salt on each layer. I do that. The family loves them. However, they are sweet. But so are we.
Love Ya,
Gordon
PS Sorry about all of the commas!
