Yummy! I made this as directed except that I had to use chopped pecans instead of walnuts because that's what I had on hand. We really enjoyed the nice orange flavor and especially the little bits of zest. Simple and good - thanks Sydney Mike. Made for Tic-Tac-Toe.
Outstanding flavor! This would be wonderful on your Thanksgiving table. I did the opposite of what cookiedog did. I used the 16 oz can of yams and cut the sauce in half. It made plenty to cover the dish. I still had some golden raisins from another of Syd's recipes. This has a nice little crunch to it with the addition of the walnuts. Great recipe. Thanks for posting.
When I was making these last night, I had a *bit* of a mishap because I wandered away from the pan of sauce on the stove and forgot to turn off the heat do to a phonecall. To make a long story short... I ended up with a sort of taffy candy lol. Since it was still hot and slightly plyable... I poured it over the yams and baked it covered, hopeing it would unthicken a bit. My dish wasnt very pretty, but it was saved and quite tastey. I had to skip the walnuts because my dad cant eat seeds or nuts and the sherry because I didnt have any, I replaced it with two tbsp of the yam's juice. I used valencia orange juice and was very happy with the results. I will be making yams this way again
Very good way to make yams! I think other fruit juices would work as well (pineapple or apple come to mind). Brandy would probably be good in place of the sherry as well. Quite delicious and attractive. Thanks for posting!
This is a wonderful side dish. I used a 29 oz can of yams and used the same amount of glaze there was still plenty. I loved the raisins and walnuts in this and I can't wait to eat the rest for lunch tomorrow! Thanks Syd!
These are so good and so easy! Not too sweet, and the raisins and sherry give a depth of flavor that we really enjoyed. I used fresh sweet potatoes and steamed them first in the microwave. I'm going to try them next week with yams, served like baked potatoes with this being the topping. Thanks for a keeper Mike!