This recipe from my Southern mama is pure soul food magic..

Preheat your oven to 350°F (175°C).
In a large skillet, melt the butter over medium heat.
Add the granulated sugar, brown sugar, water, vanilla extract, cinnamon, nutmeg, salt, orange zest, and maple syrup to the skillet. Stir until smooth.
Add the sliced sweet potatoes to the skillet, ensuring they're well coated in the syrup mixture.
Let the sweet potatoes simmer in the syrup for about 10 minutes.
Transfer the mixture to a baking dish and cover with foil.
Bake in the preheated oven for 30 minutes.
Remove the foil, sprinkle the chopped pecans on top, and bake for an additional 20-30 minutes until the sweet potatoes are tender and the syrup is a thick glaze.
Allow the dish to cool slightly before serving, letting the syrup thicken further.
Variations & Tips
For a nut-free version, you can omit the pecans or substitute them with sunflower seeds for a similar crunch. If you have picky eaters who aren't fond of spices, you can reduce the amount of cinnamon and nutmeg or leave them out altogether. For a touch of extra sweetness, drizzle a little more maple syrup over the top just before serving. You can also add a handful of mini marshmallows on top during the last 10 minutes of baking for a classic candied yam twist.