Preheat your oven to 350°F (175°C). Wash, peel, and slice the sweet potatoes into ½ inch thick rounds.

Grease a 3-quart casserole dish with butter or spray. Layer the sweet potato slices evenly in the dish.

Melt ½ cup of butter in a light-colored pot over medium heat for about 5-7 minutes until golden brown and nutty.

Stir in ½ cup of dark brown sugar, ¼ cup of granulated sugar, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and a pinch of salt. Stir until smooth and bubbly for 2-3 minutes.

Remove from heat and add 1 teaspoon of vanilla extract and ¼ cup of orange juice, stirring until fully incorporated.

Pour the glaze over the sweet potatoes in the baking dish and cover tightly with aluminum foil.

Bake covered for 30 minutes, then check for tenderness. The yams should be fork-tender but still hold their shape.

Stir the yams gently, then bake uncovered for another 30 minutes until fully tender and caramelized.

Optional: Transfer to serving dish and simmer any remaining glaze until thickened, then drizzle over the yams before serving.