 Best potatoes ever is Tammy with Collard Valley Cooks. This holiday season, you know everybody loves Candied Sweet Potatoes. Well, my recipe can't be beat. They're full of butter and brown sugar and they look gorgeous on the table. Y'all, it's Tammy with Collard Valley Cooks. Today, I'm gonna show you a simple recipe in our volume two cookbook, Candied Sweet Potatoes. I bought yams because they were marked down but now you can buy sweet potatoes or yams, either one. I bought a bag of yams, reduced and there's quite a few that look really nice. You want them to be firm and the ends to look nice. These are a little bit, you know, discolored but they're fine for what I'm gonna use them for. This one of course is terrible and we will discard the terrible, you know the ones that are black. Sometimes you can salvage, like this one is black on the tip end, but this side looks pretty good so I'll half this one and use the end. Okay, it's good to have a bowl of water handy when you're peeling sweet potatoes because they turn brown so fast in that way you don't have to worry about them getting ugly before you get finished. We're gonna slice these for Candied Yams. I like to slice them in circles and I like to slice them about quarter inch thick, like this. We're gonna turn on our stovetop. These are our potatoes. Another thing that you want to make sure you don't do is if you slice a potato and it has a lot of white spongy things in the center, it's in the old potatoes so don't use it. You want them to be nice and pretty and uniform and crisp. We're gonna put in a quarter of sugar, about a teaspoon of salt. You can use a little less salt if you're using salted butter. This is in our recipe boot and so we're going to put in about three tablespoons of butter, three tablespoons of butter. Now if you think you've got more potatoes then of course double this part. After they boil you can add some sugar and butter again but I do like to add a little water to them. Some people put enough sugar in them. They don't have to put any water in them so just turn them on high down first about medium and I'm gonna let them cook. It is ready to start reducing so we're gonna put it on high, take the lid off of it and I'm gonna cook all this water off of it and come back and put a little butter and a little bit of brown sugar in it and then they're gonna be ready to serve. You can see that the water's cooking off of it. I know you can make this without the water but it can use less sugar and be really good if you do it this way. And they're just delicious. So I'm gonna let just a tiny bit more water come out of these that I'm gonna put a little butter and sugar on top of them and cover them up and they're gonna be ready to serve. We're putting these on low. They are done. You don't wanna turn them a lot and beat them all up. So all we're going to do now is put, they've got just about enough sugar in them already cause I didn't do half and half like the recipe called for. So I'm just gonna sprinkle a little sugar on them and make them pretty. Now you can put some pastas in there if you want to. You can put some cinnamon, whatever you wanna do. My family, they just like plain-o sweet potatoes, candied and that's it. So that's what we're doing today. So I'm gonna add just a little bit of butter to make them delicious. And we're gonna cover them up and then put them in a serving bowl. Look at that yummy stuff on it, it's good. These are ready to put on the table and serve. They look delicious. So we're gonna pour them in our serving dish. Carefully, wanna skate. A lot of people like to put orange rind in them. You can do that if you want. Or just use a little orange marmalade if you want that flavor in there. I'm gonna taste these y'all. I already know they're good. They got so much butter on them, how could they not be? Thanks for watching Color Valley Cooks where we cook like mama did. Make this beautiful dish this holiday season.