FILLING:

1 1/2 lb. sweet potatoes
2 tbsp. brown sugar
1 tsp. grated orange peel
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/8 tsp. ground cloves
2 eggs, well beaten
1/2 c. milk
1/4 c. butter, melted

CRUSTY TOPPING:

1/2 c. brown sugar
1 c. coconut
1/2 c. chopped pecans
1/4 c. all purpose flour
2 tbsp. butter, melted

Combine melted butter, coconut, brown sugar, pecans, and flour. Preheat oven to 325 degrees. Cook unpeeled sweet potatoes in boiling water to cover 30 minutes, or until tender. Slip off skins. Mash potatoes until smooth. Add brown sugar, orange peel, cinnamon, nutmeg, salt, cloves, eggs, milk, and butter. Beat until mixture is smooth. Pour mixture into 1 quart greased casserole dish. Sprinkle with crusty topping. Bake for 1 hour. Makes 6 servings.