I grew up with candied yams for special occasions especially on Thanksgiving. My mom would peel the yams, cut them into 1 inch cubes, and then boil them. Once boiled she would stir in butter, evaporated milk, and brown sugar. After trying a few different things, this is the one I have been using for the last few years.
15 lbs of Yams
3/4 cup Butter
1 1/2 cups Brown Sugar
3/4 cup Whipping Cream (or Evaporate Milk)
1 tsp Vanilla
Pre-heat oven to 400 degrees. Line a baking sheet with tinfoil. Make a 1/2 slice in each yam skin and place on the pan. Bake for 1 hour and leave in the oven over night (or for 5-8 hours).
Remove the skin from each of the yams and cut into 1 inch cubes.
In a sauce pan melt the butter and let it come to a gentle boil. Stir in brown sugar until smoothly. Add in whipping cream and vanilla. Stir continually until completely incorporated.
Add yams into a Crock-pot. Pour syrup mixture over the yams and stir. Cook for 2-3 hours on low heat until completely heated.