Maple Glazed Sweet Potatoes With Pecan Topping

• 1/2 cup pure maple syrup, plus
• 2 tablespoons maple syrup (1/2 cup plus 2 tbsps in all)
• 6 tablespoons butter (no subs!)
• 1/2 cup flour
• 1/2 cup brown sugar, packed (or use 1/2 cup unpacked)
• 7 tablespoons butter
• 1/2 - 1 teaspoon salt
• 1 1/2 cups chopped pecans
• 4 lbs sweet potatoes, peeled and cut into about 1/4-inch slices (you can slice them larger but you might have to increase the cooking time slightly)
• boiling water, with
• 1 tablespoon salt

1. Set oven to 400 degrees F.
2. Butter a 13 x 9-inch baking dish.
3. In a large pot bring water with about 1 tablespoon salt to a full boil.
4. Add in sweet potatoes and bring back to a boil; simmer/blanch for about 5 minutes (no more than 5 minutes at a boil); drain and rinse under COLD water; pat dry slightly with paper towels.
5. Arrange the potatoes in the buttered dish, overlapping slighty.
6. Sprinkle with about 1/2 - 1 teaspoon salt.
7. Pour the maple syrup over potatoes in the dish.
8. Dot with about 6 tablespoons butter.
9. Cover with foil, and bake until the potatoes are ALMOST tender (about 25-30 minutes).
10. In a small bowl or cup mix the flour and brown sugar together.
11. Add in 7 tablespoons butter; rub together with fingers until mixture resembles coarse crumbs; mix in pecans.
12. Remove the dish from oven and sprinkle the pecan mixture over over the potatoes.
13. Return to oven (uncovered) to bake for another 20 minutes.

maple syrup, maple syrup, butter, flour, brown sugar, butter, salt, pecans, sweet potatoes, boiling water, salt

Taken from www.food.com/recipe/maple-glazed-sweet-potatoes-with-pecan-topping-143990 (may not work)