2 lb. medium sweet potatoes or 2 (18 oz.) cans, drained
1/4 c. butter
1/4 c. maple-flavored syrup
1/4 tsp. ground cinnamon

If using fresh sweet potatoes, place in a kettle, cover with water and cook, covered, for 20 to 25 minutes or just until tender. Drain; cool slightly. Peel and cut into chunks. Place cooked or canned sweet potato chunks in 2-quart baking dish. In small saucepan, combine butter, syrup, brown sugar and cinnamon; cook and stir until mixture boils. Pour over potatoes.

Bake at 350°F for 30 to 40 minutes or until heated through.

Yields 8 servings.