Sweet Potato Casserole

Scrub, dry and prick sweet potatoes with a fork. Place on baking sheet and bake for 1 hour at 425 degrees or until fork tender turning the sheet halfway through the baking process. Let cool long enough to handle easily.
Preheat oven to 350 degrees. Grease 9×13 inch baking dish.
Scoop sweet potatoes out of skin with a spoon and place in large bowl. Add 1/4 cup sugar, beaten eggs, salt, 5 tablespoons butter, evaporated milk, vanilla, cinnamon, cloves and nutmeg. Mix well with a spoon or on low with a hand held mixer. Spread the mixture in the greased baking dish.
In a medium bowl combine 1 cup brown sugar and flour. Using a pastry knife cut in 8 tablespoons butter until the mixture is crumbled. Stir in pecans; sprinkle mixture over sweet potatoes. Bake for 30 minutes; turn the broiler on low for the last 1 1/2-2 minutes of baking just to lightly brown the top.