4 med. sized sweet potatoes (2 lbs.)
1/2 tsp. nutmeg
3/4 tsp. salt
Dash cloves
14 c. sugar
2 tbsp. butter
1 egg, beaten
1/4 c. heavy cream
1 tbsp. grated orange rind
12 tbsp. grated lemon rind
2 tbsp. brown sugar

Cook potatoes in boiling water until tender. I mash until smooth. Add nutmeg, salt, cloves, sugar, 1 tablespoon butter, egg, cream and grated rinds. Beat until fluffy. Place into buttered 1 quart casserole. Melt remaining butter and brush the top of the mixture. Sprinkle with brown sugar. Bake at 450 degrees for 35 minutes, until brown.