Cook the sweet potatoes in a large pot of boiling water for 20 to 30 minutes, or until just barely tender when tested with a fork. Drain; rinse under cold running water to stop the cooking process. Cut into 1/2-inch-thick slices and arrange in a greased, shallow 2-quart baking dish in concentric circles, overlapping slightly.

Preheat the oven to 325°F.

Combine the syrup and orange juice; pour over the potatoes. Cut 1 tbsp of the butter into tiny bits and arrange evenly over the potatoes. Cover tightly with foil. Bake for 30 minutes, or until hot and the potatoes have absorbed some liquid.

Meanwhile, prepare the topping. Combine the flour, sugar, and cinnamon in a medium bowl. Cut in the remaining 3 tablespoons butter until the mixture resembles coarse crumbs. Stir into the cereal.

Sprinkle the potatoes with the topping. Bake, uncovered, for 15 to 20 more minutes, or until the topping is lightly browned and the potatoes are tender. Let stand for 10 minutes before serving.