Maple Glazed Sweet Potatoes

4 pounds sweet potatoes, peeled and cut into 1/4 inch rounds
1/2 c pure maple syrup
1/2 c chilled butter (1 stick), divided
1/2 t salt
1/3 c flour
1/3 c brown sugar, packed
1/2 c pecans, coarsely chopped

Preheat oven to 400°. Butter 9x13 baking dish. Bring large pot of salted water to boil. Add potatoes and cook until water returns to boil, about 4 minutes. Drain and rinse in cold water.

Arrange potatoes in prepared dish, overlapping slightly. Sprinkle with salt, pour maple syrup over and dot with 3 T chilled butter. Cover with foil and bake until potatoes are almost tender, about 25 minutes.*

Mix flour and brown sugar in medium bowl. Add remaining 5 T butter and mix (with hands) until large crumbs form. Mix in pecans and sprinkle over potatoes. Return to oven and bake uncovered until potatoes are tender, about 20 minutes. Serves 12.

Chef's Note: *May be prepared a day ahead up to this point and refrigerated. Return to room temperature, sprinkle topping over and bake for 20 minutes to finish.