Preheat oven to 325 degrees. Lightly grease a shallow 1-1/2 quart baking dish or casserole.
Cook potatoes in boiling water for 20 to 30 minutes, or until firm-tender when tested with a fork. Drain and cool under cold water. Cut into 1/2-inch thick slices. Arrange slices in prepared dish in concentric circles, overlapping slices slightly.
In a small bowl, mix 1/2 cup syrup with orange juice. Pour over potatoes. Dot with 1 tablespoon butter. Cover tightly with foil. Bake for 20 to 30 minutes, or until hot and potatoes have absorbed some liquid.
To make topping: In a medium-sized bowl, mix flour, brown sugar, and cinnamon. Cut 3 tablespoons butter into flour until mixture resembles very coarse crumbs. Stir in chopped pecans.
Remove potatoes from the oven. Uncover and sprinkle with streusel topping. Bake uncovered for 15 more minutes, or until the topping is bubbly and lightly browned Pour the remaining 1/4 cup syrup over topping and serve immediately. Makes 12 servings. Enjoy!