6 med. fresh sweet potatoes
1/4 c. maple syrup
1/2 c. butter
1/4 c. finely chopped pecans

Wash sweet potatoes and prick with fork. Bake at 400 degrees for 35 to 40 minutes, until soft. In a small bowl, cream butter until soft and fluffy, gradually beat in syrup and stir in pecans. Cut cross in top of each sweet potato and press from bottom. Top with maple syrup topping.