1 1/2 lbs. sweet potatoes
4 lg. eggs
1 c. heavy cream
1 tsp. vanilla
1/4 c. packed brown sugar
2 tbsp. all purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. salt
1 tbsp. confectioners sugar

Scrub sweet potatoes. Bake unpeeled in 3 inches of water until tender, about 25 minutes. Heat oven to 350 degrees. Grease 1 1/2 quart shallow baking dish. Peel and coarsely grate potatoes. In a small bowl, beat together eggs, 1/2 cup cream, vanilla. In a large bowl stir together grated sweet potatoes, brown sugar, flour, cinnamon, ginger, cloves, nutmeg, and salt. Fold custard into sweet potato mixture. Turn into prepared dish and bake 45-50 minutes (or until fluffy and golden brown). Add confectioners sugar to remaining cream and whip until stiff. Refrigerate whip cream until ready to serve. Serve pudding hot and puffed or allow it to settle and serve at room temperature or chilled served with whip cream.