Preheat the oven to 400 degrees F (200 degrees C).
Bake sweet potatoes until fork-tender
40 to 50 minutes. Cool until easily handled.
Peel and mash sweet potatoes. Make sure all lumps are removed
straining if necessary.
Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar
salt
cinnamon
ginger
and cloves. Blend in cream. Pour into pie shell.
Bake in the preheated oven for 45 to 55 minutes
or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.
Make the caramelized pecan topping. Combine butter or margarine
brown sugar
and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble
about 3 minutes. Watch carefully
if cooked too long
top will turn syrupy. Cool on rack.
Recipe Tip
Evaporated milk can be used in place of the cream.
