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Rinse your potatoes well and then take your potato peeler and begin to peel the skin off your potatoes.
On a cutting board with a sharp chef knife, chop your sweet potatoes into ¼-½ inch rounds. Place in a large mixing bowl.
Grab a large pot or Dutch Oven and place over stovetop. DONT TURN ON HEAT YET. Place water at the bottom of pan.
Layer half of your sweet potatoes in your pot. Top with ½ cup of organic cane sugar and ½ cup of brown sugar.
Add the other layer of sweet potatoes, and top with the remaining ½ cup of organic cane sugar and ½ cup of brown sugar.
Next add your cinnamon powder, vanilla extract, and lemon juice.
Turn on your stove to medium low to low heat and place lid over pot leaving it slightly cracked. Allow it to cook for 10 minutes UNDISTURBED.
After 10 minutes, remove lid and with your wooden spatula, flip the top potatoes over, making sure that top layer is touching the sugar syrup as much as possible.
Place lid back over the pot again leaving the lid cracked and allow to cook again for about 15 minutes.
After 15 minutes, check again to see if all potatoes are total cook. If the top layer is still somewhat hard, flip them one more time and cook for an additional 10-15 minutes until potatoes are tender.
Once all the potatoes are tender, add in your vegan butter and allow the butter to melt onto the yams.