Candied Yams

Steps

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1. 1
   Peel the sweet potatoes and cut them into thick rounds about 3/4 inch thick.
   ▶ ≈0:30
2. 2
   Place the potato slices in cold water, add a pinch of salt, bring to a boil, then boil for about 10 minutes until half-cooked.
   ▶ ≈0:38
3. 3
   Drain the potatoes and reserve about 1 cup of the cooking liquid.
   ▶ ≈1:32
4. 4
   Melt the butter in a pot and stir in both the brown sugar and granulated sugar.
   ▶ ≈2:08
5. 5
   Add the orange zest and juice, cinnamon, and nutmeg to the butter and sugar mixture.
   ▶ ≈2:26
6. 6
   Pour in the reserved potato cooking water and stir to combine.
   ▶ ≈3:08
7. 7
   Add the drained potato slices to the pot in a single layer, cover, and simmer over low heat for about 20 minutes until very tender.
   ▶ ≈3:21
8. 8
   Gently remove the tender potato slices and set aside. Increase heat to medium-high and reduce the sauce until syrupy.
   ▶ ≈3:59
9. 9
   Stir in the chopped pecans and toast in the sauce for about 30 seconds to bring out their flavor.
   ▶ ≈4:20
10. 10
    Return the potato slices to the pot and gently toss with the sauce to combine.
    ▶ ≈4:39