Ridiculously easy sweet potatoes

I adore sweet potatoes. My grandma never kept sweets in the house, only sweet potatoes, when my mom was a kid. As a result, mom got burnt out on them, and I didn't discover just how delicious they were until my early 20s. And versatile! They can be made into casseroles, french fries, or used in place of regular potatoes to liven up bland dishes. While I prefer fresh ones, the canned ones are able to be used in a pinch for this really easy side dish.

Ingredients
1 large can of cut sweet potatoes (yams)
1/4 cup packed brown sugar
1/2 stick butter or margarine
pinch of cinnamon

Drain yams. Pour into a small casserole dish. Cut the half stick of butter into equal pieces. Lay them on top of the sweet potatoes. Sprinkle liberally with the brown sugar, and finish with the cinnamon. Cook in a 325 degree oven for about 20 minutes.

Tips
*A little cinnamon goes a long way. Cinnamon is kind of bitter, which is why I like it in this dish. It cuts the sugary taste a bit and keeps the dish savory.
*Canned sweet potatoes can be, for lack of a better word, stringy. Make sure to check yours for strings, and pull them off. They won't hurt you, and don't taste like much of anything, but this is much more fun to eat if you aren't pulling strings from in between your teeth.
*Use brown sugar. I know you're thinking, "Sugar is sugar! I'll use regular white sugar." Brown sugar melts better, and gives a much better flavor. Regular sugar wouldn't melt, and would make this taste really sweet and grainy.
*I don't recommend using fresh sweet potatoes with this. They take a looooong time to cook. Your sugar would probably be burned before they were cooked all the way through. If you have to use them, chop them into pieces and boil them until tender first.
*Since this is aromatic, warm, and comforting, it's the perfect side dish to Thanksgiving or Christmas. I always think of cinnamon as a Fall spice, and this smells like November when it comes out of the oven.

Good luck and good cooking!