Preheat oven to 400°F. Coat a 9x13 baking dish with butter or cooking spray. Wash, peel and cut sweet potatoes into half inch slices and add to baking dish. Heat butter, sugar, brown sugar, cinnamon, nutmeg, salt and bourbon in a medium saucepot on medium-high, stirring until butter is melted. Mix cornstarch and water into a bowl or small dish until dissolved and add it to the butter mixture. When mixture starts to bubble, remove from heat and stir in vanilla. Pour mixture over potatoes, using a spoon to make sure they are coated. Cover with foil and cook for 30 minutes. Remove foil and cook for another 25-30 minutes or until potatoes are tender. Let cool for about 10 minutes before serving.

Alternatively, one to two pounds of yams (drained) can be used instead of fresh sweet potatoes. Cooking time will be shorter-Cook with foil on for the first 20 minutes and remove. Cook for another 15-20 minutes or until tender.

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