TOPPING:

1 c. chopped walnuts
3 tbsp. packed brown sugar
1 tbsp. melted butter
Pinch of cloves

Combine above ingredients and set aside.

4 lbs. sweet potatoes
1/4 c. butter
2 tbsp. bourbon
1/2 tsp. ground pepper
1 tsp. salt
1/2 tsp. grated orange peel

Combine potatoes (after cooking and drained) in mixer bowl with butter, bourbon, salt, orange peel and pepper. Beat until smooth. Butter a shallow 2 quart baking dish. Spoon in potato mixture and sprinkle with topping. Can be made ahead. Cover with foil and refrigerate up to 2 days. Let stand at room temperature 1 hour before baking. Bake at 350 degrees for 30 minutes. Remove foil and bake 10 minutes more. Makes 16 servings.