Peel and chop your sweet potatoes into uniform 1-inch chunks or thin rounds—this helps them cook evenly. Rinse well and set aside. The smaller you cut the pieces, the faster they’ll become tender, but any shape you prefer will work.

Make the Glaze:

In a large saucepan over medium heat, melt the butter until smooth and bubbling. Add both the brown and white sugars, stirring until fully dissolved. Once combined, stir in the bourbon (optional), orange juice and zest, vanilla extract, butter extract, maple extract, ginger paste, cinnamon, nutmeg, and a pinch of salt. Mix well until the glaze is glossy and aromatic, about 2–3 minutes.

Stovetop Method:

Add the sweet potatoes directly into the saucepan with the glaze. Gently stir to coat each piece evenly, then reduce the heat to medium-low. Cover the pan with a lid and let the sweet potatoes simmer in the glaze for 25–30 minutes, stirring occasionally to prevent sticking. The potatoes should become fork-tender and the glaze thick and syrupy. Once done, remove from heat and let them sit for a few minutes to allow the sauce to cling to the potatoes.

Oven Version (Alternative Method):

If you’d rather let the oven do the work, preheat to 375°F (190°C) and lightly butter a 9x13-inch baking dish. Arrange the peeled and sliced sweet potatoes evenly in the dish. Prepare the glaze as described above, then pour it evenly over the potatoes, tossing or spooning to coat them well. Cover tightly with foil and bake for 35–40 minutes, or until the sweet potatoes are fork-tender. Remove the foil, baste the yams with the syrup, and return to the oven uncovered for an additional 10–15 minutes until the glaze thickens and the edges caramelize. Let cool slightly before serving so the sauce sets beautifully on the potatoes.