Pastry for a 9 inch pie shell
1 c. light brown sugar, firmly packed
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/8 tsp. ground cloves
1 (1 lb. 2 oz.) can sweet potatoes in syrup, drained & mashed (2 cups)
3 eggs, well beaten
1 1/2 c. hot milk
1/2 c. pecan halves

Roll out pastry to fit a 9 inch pie pan. Fit pastry into pan. Crimp edges, set aside. Preheat oven to 375 degrees. In a medium bowl combine brown sugar, cinnamon, ginger, nutmeg, salt and cloves. Blend in sweet potatoes; beat in eggs. Stir in milk. Pour into pie shell. Bake 25 minutes. Remove from oven. Arrange pecans on top of pie. Return to oven and bake until filling is firm in center, about 30 minutes. Cool on a wire rack. Serve at room temperature, topped with whipped cream and ground nutmeg, if desired. Approximate preparation and cooking time is 1 1/2 hours.