3 1/2 lbs. med. sized sweet potatoes, peeled
3/4 c. pancake syrup
1/2 c. orange juice
1/4 c. butter, cut in sm. pieces

1/4 c. flour
3 tbsp. packed light brown sugar
1/2 tsp. ground cinnamon
1/3 c. pecans, coarsely chopped

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

Cook potatoes in water to cover 20 to 30 minutes or until firm tender. Drain and cool under running cold water. Slice in 1/2 inch thick rounds. In prepared dish, arrange rounds in concentric circles overlapping slices slightly.

Mix 1/2 cup pancake syrup with orange juice and pour over potatoes. Dot with 1 tablespoon of butter. Cover tightly with foil ( can be made ahead to this point and refrigerated; bring to room temperature before baking).

Bake at 325 degrees for 20-30 minutes until hot and potatoes have absorbed some liquid.

Streusel Topping: Mix flour, sugar and cinnamon in medium bowl. With a pastry blender, add remaining 3 tablespoons of butter until mixture resembles very coarse crumbs. Stir in chopped pecans. Remove potatoes from oven and uncover and sprinkle with streusel. Bake uncovered 15 minutes or until topping is bubbly and lightly browned. Pour remaining 1/4 cup pancake syrup over top.