8 med. sweet potatoes
1/2 c. cream
1/2 c. brown sugar
1 tsp. ground nutmeg
3 tbsp. grated orange rind
1/8 tsp. ground cloves
3 eggs
2/3 c. roasted peanuts, coarsely ground

Boil potatoes in salted water until tender. Remove skins, mash and add remaining ingredients, except nuts. Whip until light and fluffy. Turn into a buttered 1 1/2 quart casserole. Dust with additional brown sugar and sprinkle with peanuts. Bake at 450 degrees for 15 minutes or until brown. Serves 10.