Bake sweet potatoes with skin on, covered with tin foil, until they are soft enough to pierce with a fork.
Immediately place in a zip lock bag to steam until they are cool. Peel off the skin. Slice potatoes in half lengthwise and then each half into 2 or 3 more lengthwise slices, depending on the size of the potatoes.
Roll into a mixture of equal parts granulated white sugar and white flour. Pan fry in butter until lightly golden.
Layer in a casserole and cover with brown sugar (light or dark), white or dark karo syrup, a small amount of maple syrup and a small amount of
molasses, all to taste. There are no real measurements.
At this point the potatoes may be frozen until ready to be baked.
Bake at 350 to 375% until the mixture is gooey and sticky...perhaps an hour.
Serve and enjoy!