Peel and chop the sweet potatoes into ½-inch chunks, aiming for even sizes so they cook uniformly. In a medium pot, combine the sweet potatoes, brown sugar, maple syrup, butter, orange juice, vanilla, salt, and spices. Stir well to coat the potatoes completely.

Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 40 to 45 minutes, stirring occasionally to prevent sticking and ensure even cooking.

When the sweet potatoes are fork-tender, remove the lid and increase the heat to medium. Stir frequently as the liquid reduces and thickens into a rich, caramel-like sauce — this should take about 5 to 10 minutes. Remove from heat and serve warm. These yams are decadent enough to double as dessert.

Preheat the oven to 375°F (190°C). In a large mixing bowl, toss the sweet potatoes with brown sugar, maple syrup, melted butter, orange juice, vanilla, salt, and spices until every piece is well coated. Transfer the mixture to a greased 9×13-inch baking dish, cover with aluminum foil, and bake for 45 to 50 minutes, stirring halfway through to ensure even caramelization.

Remove the foil and bake for an additional 15 to 20 minutes, allowing the syrup to thicken and coat the potatoes beautifully. Let cool slightly before serving for the perfect sweet, buttery finish.

Place the sweet potatoes in a 4- to 6-quart crockpot. Add the brown sugar, maple syrup, melted butter, orange juice, vanilla, salt, and spices, then toss everything together until the potatoes are evenly coated. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, stirring occasionally as they cook.

If you prefer a thicker sauce, remove the lid during the last 30 minutes to let the syrup reduce and caramelize. Serve straight from the crockpot for a warm, cozy, and fuss-free side dish that everyone will love.