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Arrange a rack in the middle of the oven and heat the oven to 350ºF.
Peel and cut 3 large sweet potatoes into 1-inch pieces.
Place the sweet potatoes in a large saucepan or pot and cover with water by about 1 inch.
Bring to a low boil over medium-high heat and simmer just until they can be pierced with a fork and starting to soften (they will not be fully cooked), about 10 minutes. Be careful not to overcook.
Using a slotted spoon, carefully transfer the sweet potatoes into an 8x8-inch square baking dish (reserve the cooking water). Spread them out in an even layer.
Transfer ¾ cup warm reserved cooking water into a measuring cup or medium bowl.
Add ½ cup packed dark brown sugar and stir to dissolve.
Add ½ teaspoon vanilla extract and stir to combine.
Sprinkle ½ teaspoon ground cinnamon and ¼ teaspoon ground nutmeg over the sweet potatoes.
Pour the water-sugar mixture over the sweet potatoes.
Cut 1 stick salted butter into cubes and scatter over the sweet potatoes.
Bake for 5 minutes.
Carefully remove the baking dish from the oven and gently toss the sweet potatoes to combine the sauce and evenly coat them.
Bake until the sweet potatoes are fork-tender, about 10 minutes more.
Remove the baking dish from the oven and spoon the candied mixture evenly over the top.
Let the candied yams cool about 5 minutes so the sauce can thicken.
Serve warm.