Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little butter or non-stick spray to prevent sticking.

Prepare the Yams: Peel and slice the yams into 1-inch thick rounds. Arrange them in a single layer in the prepared baking dish.

Make the Syrup: In a medium saucepan, combine the brown sugar, butter, bourbon, water, cinnamon, nutmeg, ginger, and a pinch of salt. Cook over medium heat, stirring occasionally, until the butter is melted and the sugar has dissolved completely. This should take about 5-7 minutes.

Add the Vanilla: Remove the saucepan from heat and stir in the vanilla extract. The syrup will bubble slightly, releasing an intoxicating aroma.

Coat the Yams: Pour the hot syrup evenly over the yams, making sure each slice is well-coated. Cover the baking dish with aluminum foil.

Bake: Bake the yams in the preheated oven for 30 minutes. Then, remove the foil and continue baking for an additional 20-30 minutes, basting occasionally with the syrup, until the yams are tender and the syrup has thickened to a glossy glaze.

Optional Garnish: If using, toast the pecans or walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant. Sprinkle them over the yams just before serving for a delightful crunch.

Serve: Serve these Bourbon-Spiced Candied Yams warm, and watch as they disappear from the table!