Peel and chop sweet potatoes into ¾ inch cubes. Set them aside.

Place butter, brown sugar, white sugar, ground cinnamon, ground nutmeg, salt, and orange juice and cook it over low heat until the sugar has dissolved.

Incorporate cubes of sweet potatoes and stir to coat. Cover with a lid and cover over medium heat for 15 -20 minutes or until potatoes are fork-tender. Cooking them with the lid on will create a liquid caramel that coats the potatoes. If you prefer a thicker caramel, you can cook them uncovered for an additional 5 minutes to reduce the liquid.

Once the sweet potatoes are cooked, transfer them to a serving dish and serve them warm.

For optional garnishes, you can sprinkle some fresh rosemary, a pinch of sea salt, or some chopped pecan nuts on top. These garnishes will add extra flavor and visual appeal to the dish.