Place the peeled and cut sweet potatoes in a large stock pot or dutch oven and cover with a couple inches of cold water.
Bring to a boil and add 1 tsp salt.
Boil for 5-10 minutes, or until you can pierce with a fork, but they aren’t fully cooked or mushy.
Drain and set aside.
In a saute pan, add butter, ground cinnamon, nutmeg, clove, and ginger, as well as orange juice, brown sugar, and vanilla extract, and bring to a boil on high heat.
Once boiling, stir well, then add the sweet potatoes, stirring to coat with the sauce.
Continue to boil until the sauce reduces to a thick, syrup consistency (about 10 minutes)