1/2 c. unsifted all-purpose flour
1/2 c. firmly packed light brown sugar
1/2 tsp. ground allspice
1/4 c. (1/2 stick) butter
2 1/2 - 3 lbs. sweet potatoes, pared
1/3 c. pecan halves
1/2 c. maple syrup

Preheat oven to 350 degrees.

In medium bowl, combine flour, sugar and allspice; mix well. With pastry blender or two knives, cut in butter until mixture forms coarse crumbs. Set aside.

Grease 2 quart shallow baking or casserole dish. Cut potatoes in 1/4 inch thick diagonal slices. Place about one third of potato slices in baking dish; sprinkle with 1/2 cup crumb mixture.

Layer remaining potato slices, slightly overlapping, on top. Sprinkle with remaining crumb mixture and the pecans. Drizzle with maple syrup. Bake, lightly covered with foil, 45 minutes. Remove foil, cook until potatoes are tender, abut 10 minutes. Makes 6 servings.