4 lbs. Sweet Potatoes
peeled and cut into 1/4-inch thick rounds
1/2 cup Pure Maple Syrup
8 Tbsp. Butter, chilled and cut into 1/2-inch pieces
1/3 cup Flour
1/3 cup Brown Sugar, packed
1/2 cup Pecans, coarsely chopped
1/2 cup Harveys Bristol Cream Sherry

Preheat oven to 400?. Bring large pot of salted water to boil. Add yams and cook until water returns to simmer, about 4 minutes. Drain and rinse under cold water. Butter a 13 x 9 x 2-inch glass baking dish. Arrange yams in prepared dish, overlapping slightly. Season with salt. Pour syrup over yams and dot with 3 Tbsp. butter. Cover and bake until yams are almost tender, about 25 minutes. Mix flour and brown sugar in medium bowl. Add remaining 5 Tbsp. butter. Rub in with fingers until mixture resembles coarse meal. Mix with pecans. Pour Harveys Bristol Cream Sherry over the yams, then sprinkle pecan mixture on top. Bake yams until tender, about 20 more minutes. (Recipe can be made up to two hours ahead. Cool. Cover and let stand at room temperature. Rewarm, uncovered in 375? oven 20 minutes.)