Peel and cut your fresh sweet potatoes into 1/2 inch rounds and set aside.
Melt your butter on medium heat then add the orange juice (can swap for lemon juice), sugars, spices, and a little bit of salt.
Whisk the sugar mixture until foaming and bubbling. Layer your sweet potatoes in your casserole dish and add the sugary sauce on top (or can add layer by layer).
Cover with aluminum foil and bake for 40 minutes. Remove the foil and use a spoon to pour some of the sweet syrup from the bottom of the dish on the top of the potatoes. Repeat this until the potatoes are covered again. Bake for another 15-20 minutes without the foil on top. Cooking time may vary but once the sweet potatoes are fork tender, remove from oven and let cool slightly.
Transfer to a serving dish so the sauce can fully coat all your yams, and top with pecans before enjoying!(tip: you can boil the potatoes first before cutting into disks to save you half the baking time)
