2 lg. sweet potatoes
2 1/2 c. milk
3 eggs
1 c. firmly packed light brown sugar
2 tsp. cinnamon
1 tsp. cloves
1 tbsp. lemon juice
1 c. chopped pecans
2 or 3 tbsp. butter

Preheat oven to 300 degrees. Peel and grate sweet potatoes to a pulp, adding 1/2 cup of the milk during the processing and 2 cups more at the end. In a separate bowl, beat eggs with a whisk and gradually add to them the brown sugar, cinnamon, cloves and lemon juice.

When well blended, stir this mixture into the potatoes, together with 1/2 cup of the chopped pecans. Pour into a buttered casserole dish. Sprinkle another 1/2 cup of the nuts over the top, dot with butter and bake for 2 hours. Makes 6 servings.