Place sweet potatoes in a large saucepan and cover with water.

Bring the water to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the sweet potatoes are tender.

Preheat oven to 350 degrees F (175 degrees C).

Grease an 8x8 inch baking pan with non-aerosol non-stick spray.

Once the sweet potatoes are cool enough to handle, peel and cut them into large chunks.

Arrange the sweet potato chunks in the prepared baking dish.

In a small saucepan, melt butter, maple syrup, brown sugar, and flaked coconut (if using) together over low heat.

Cook for 3-5 minutes, stirring constantly, until the glaze is smooth.

Pour the glaze mixture evenly over the sweet potatoes.

Sprinkle chopped pecans over the top.

Bake in the preheated oven for 5-7 minutes, or until the top is lightly browned.