Candied Yams

Prepare Yams - Wash and peel sweet potatoes or yams then cut them into ½-inch thick slices. Place in a large bowl and combine them with olive oil and 1 teaspoon salt.
Bake Yams - Grease a 9x13-inch baking dish (or a 2-quart dish) with olive oil. Overlap the slices so they fit layered in the baking dish. Tightly cover the dish with foil. Set the oven rack to the center position.
Place the potatoes inside and heat to 425ºF (218ºC). Bake until fork-tender, about 30 minutes. Meanwhile, make the glaze.
Make Glaze - In a small saucepan, heat the butter, maple syrup, water, brown sugar, and ⅛ teaspoon salt over medium-high heat. Frequently whisk until it has reduced and slightly thickened to 1 cup, about 10 minutes. The mixture should be bubbling as it reduces.
Turn off the heat and whisk in the cinnamon, nutmeg, and vanilla. Reserve ¼ cup (60ml) of the syrup, it will thicken as it cools.
Glaze Yams - Remove the foil from the potatoes and evenly pour ¾ cup (180ml) of the glaze over the potatoes.
Bake the potatoes uncovered until the syrup bubbles along the edges and slightly reduces, about 10 to 15 minutes. Slightly tilt the pan to check the thickness.
To Serve - Brush with the remaining syrup glaze right before serving.