| 1 | c. | sugar |
| 2 | tsp. | cornstarch |
| ½ | tsp. | salt |
| ¼ | tsp. | cinnamon |
| ¼ | tsp. | nutmeg |
| ¾ | c. | dark corn syrup |
| 1/8 | tsp. | cloves |
| 3 | tbsp. | margarine |
| 1 | c. | sweet potatoes - mashed |
| 3 | whole | eggs - slightly beaten |
| ¼ | c. | pecans - chopped |
| 1 | unbaked | pie crust - 9 inch |
Mix sugar, cornstarch, salt and spices in sauce pan. Stir in corn syrup, butter, and sweet potatoes. Boil for 3 minutes or until slightly thickened. Remove from heat and stir gradually into slightly beaten eggs. Pour into pie shell. Sprinkle pecans over top. Bake at 400° for 10 minutes - reduce heat to 350° and bake 35-40 minutes longer.