Preheat your oven to 350F and grease a 9x13 casserole dish and set aside.

Then, wash and clean your sweet potatoes. Then, add your potatoes to a large pot of salted water (about 1 tsp of salt) and bring to a boil. Your potatoes should be fully submerged. Boil your potatoes for about 30 minutes or until just tender. A fork should be able to pierce potatoes, but you don't want them too soft or mushy. Note, depending on the sizes, some may be finished before others.

While the potatoes are boiling, make your sugar mixture. Add melted butter to a medium bowl. Then, add the sugars, spices, orange juice, heavy cream, and vanilla extract until well mixed. Set aside.

When your potatoes are almost done, prepare an iced water bath to instantly cool your potatoes by adding ice and water to a large bowl. Once the sweet potatoes are fork-tender, remove them from the pot and place them in the ice water to cool.

Once cooled, remove the potatoes from the water and dry them. Cut the tops and bottoms of the potatoes and carefully remove the skin from the sweet potatoes. Then, slice the sweet potatoes in 1/2 inch disks/circles and evenly place in the casserole dish.

Next, evenly add your sugar mixture overtop of the sweet potatoes. Then, cover the casserole dish with aluminum foil and place in the preheated oven for 15 minutes. Then, take the sweet potatoes, baste them with the sauce, remove the foil and cook the sweet potatoes for an additional 20-25 minutes or until your desired doneness. Note, your candied yams should be tender, but should not fall apart.

Lastly, remove the candied yams from the oven, and let them sit for 10 minutes before serving. Then, enjoy! Be sure to leave a comment on my bloog and share your photos on instagram and tag @butterloveandsalt! We would love to see how your candied yams come out!