2 1/2 lbs. sweet potatoes or yams
1/4 c. melted butter
2 eggs
1/4 c. light brown sugar, firmly packed
1/2 c. milk
1/4 c. light molasses
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ground cloves

Wash potatoes. Place in kettle; cover with water. Bring to boiling; simmer, covered, 30 minutes or until tender. Drain; let cool just until they are easy to handle. Peel and mash potatoes; stir in butter. Preheat oven to 375 degrees.

In bowl, beat eggs; add sugar and beat thoroughly. Add milk, molasses, salt, cinnamon, nutmeg and cloves; beat until well blended. Stir into mashed potatoes until well blended. Turn into buttered 1 1/2 quart casserole. Bake, covered 50 to 60 minutes or until heated through.

NOTE: Instead of fresh potatoes, you may use 2 (17 oz.) cans sweet potatoes or yams, drained and mashed. Then proceed with recipe by combining beaten eggs, sugar, etc.