1 can (23 oz.) sweet potatoes, drained and mashed (about 1 3/4 c.)
1 can (14 oz.) sweetened condensed milk
1 egg
1 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. ginger
1/8 tsp. cloves, if desired
1 c. flour
1/2 tsp. salt
2 tbsp. finely chopped pecans

Mix sweet potatoes, milk, egg and spices until smooth. Cut in 1/3 cup plus 1 tbsp. shortening (thoroughly). Sprinkle with 2 to 3 tbsp. cold water, 1 tbsp. at a time, mixing until all flour is moistened and pastry almost cleans side of bowl.

Gather pastry into ball; shape into flattened round on lightly floured cloth- covered board. Roll pastry 1 inch larger than inverted 9 inch pie plate. Unfold and ease into plate. Flute the edges. Pour filling into cut pastry lined pie plate. Bake at 375 degrees for 50-60 minutes or until knife inserted in center comes out clean. Cool.