Scrub potatoes; place the yams in a stockpot, cover with water and boil for about 30 to 40 minutes until just probe tender.
Remove the yams from the pot and allow to cool.
When cool enough to handle, peel the yams and slice into ¼ to ½ inch medallions on an angle, Set aside.
Measure the brown sugar and blend in about ½ teaspoon of kosher salt. Measure the ground cinnamon and the orange juice.
Slice the butter into approximate ⅓ tablespoon pieces.
Place a single layer of Yams along the bottom of an approximate 8 ½" X 11" baking dish. Slices should be touching or slightly overlapped, filling in the spaces with broken pieces so the bottom is completely covered.
Sprinkle about ⅓ of the brown sugar equally over the medallions, then sprinkle about ⅓ of the cinnamon lightly on top.
Distribute about 8 pieces of the sliced butter on top of that layer.
Repeat this process two more times depending upon how much Yams you have. Make sure to finish the top with brown sugar, cinnamon and butter. See Notes.
Pour the orange juice equally over the Yams and set aside.
Cover the baking dish with aluminum foil and bake in a preheated 375 degree Fahrenheit oven for about 45 minutes.
Check to see if the Yams are soft when probed with a wooden skewer. If so, remove the aluminum foil, increase the oven to 400-degree and return the baking dish to the oven (uncovered) for about 15 minutes or until the top begins to brown and the juices bubble around the edges.
Remove the baking dish from the oven and allow to sit for 10 minutes.