Sweet Potato Pudding

4 cups grated raw sweet potatoes
1/2 teaspoon ground ginger
1/2 teaspoon cloves
2 cups firmly packed brown sugar
1 cup melted butter or margarine
2 teaspoons grated lemon peel
1 teaspoon cinnamon
1 teaspoon salt
4 eggs, well beaten
1 cup chopped pecans, for topping

Preheat oven to 350 degrees. Combine all ingredients, except eggs and pecans, until well mixed. Add eggs and stir until well combined; pour into 3-quart casserole. Top with pecans. Bake 1 hour. Makes 10 servings: about 480 calories each.

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