1. Set your oven to a temperature of 350°F (175°C) before using it.
2. In a spacious and profound skillet or saucepan, amalgamate the butter, granulated sugar, brown sugar, water, vanilla extract, cinnamon, nutmeg, salt, and orange zest (if desired). Continuously agitate the mixture over a moderate heat until the butter is completely liquefied and the sugars are fully incorporated.
3. Place the sliced sweet potatoes into the sugar mixture, making sure they are well covered. Allow the sweet potatoes to boil in the syrup for around 10 minutes, gently stirring from time to time.
4. Gently transfer the candied yams and their syrup to a baking dish. Distribute them evenly to form a uniform layer.
5. Place aluminum foil over the baking dish and cook in the preheated oven for 30 minutes.
6. Discard the foil and continue to bake for a another 20-30 minutes, or until the sweet potatoes are soft and the syrup has thickened into a luscious glaze.
7. Allow the candied yams to rest for a few minutes before serving, as the syrup will further thicken as it cools.
Alternate Options and Suggestions:
To add a touch of intricacy, you may include a hint of bourbon or black rum into the syrup mixture for a lively variation. For those who want more texture, some chefs choose to garnish their yams with diced pecans during the last 10 minutes of baking. The nuts undergo a delicious toasting process in the oven, resulting in a pleasing crunch. Regarding any remaining delicious leftovers, they may be reheated excellently or transformed into a delectable sweet potato casserole or even pancakes for breakfast the following day. The crucial element in this meal is to get an ideal equilibrium between the softness of the sweet potatoes and the delectable, adhesive glaze. This harmonious combination is certain to entice everyone to have a second helping.
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