3 1/2 pounds sweet potatoes, peeled
3/4 cup maple-flavor pancake syrup
1/3 cup orange juice, divided
1 tablespoon butter or margarine
1/4 cup all-purpose flour
3 tablespoons packed brown sugar
1/2 teaspoon cinnamon
3 tablespoons butter or margarine
1/3 cup pecans, chopped coarse

Preheat oven to 325 degrees F. Lightly grease a shallow 1 1/2-quart baking dish or casserole.

Cook potatoes in a large pot of boiling water 20 to 30 minutes until firm-tender when tested with a fork. Drain; cool under running cold water. Cut in 1/2-inch thick slices. Arrange slices in prepared dish in concentric circles, overlapping slices slightly. Mix 1/2 cup of the pancake syrup with the orange juice. Pour over potatoes. Dot with butter. Cover tightly with foil. Bake 20 to 30 minutes or until hot and potatoes have absorbed some liquid.

Mix flour, brown sugar and cinnamon in a bowl. Cut in butter with 2 knives or rub together with fingertips until the mixture resembles very coarse crumbs. Stir in pecans. Refrigerate if making ahead. Remove potatoes from oven. Uncover and sprinkle with topping. Bake uncovered 15 minutes or until topping is bubbly and lightly browned. Pour on remaining 1/4 cup pancake syrup. Serve immediately.