Sweet Potato Pudding

This is a Perkins family heirloom recipe brought from Alabama to Missippippi, then to Texas by Sofronia (Shands) Perkins, grandmother of Jim Perkins, father of Gerry Walden, Irma Barns and Bob Jr. (from Mary Jo Tolbert's recipes)

3 eggs

1 cup milk

3 cups grated uncooked sweet potatoes

4 T. melted butter

1/2 t. cinnamon

1/4 t. cloves

1/4 t. allspice (optional)

1/4 t. salt

2 cups brown sugar (original recipe used sorghum or honey)

Beat eggs slightly, add remaining ingredients. Mix well. Pour into a buttered baking dish. Bake

325° for 1 hour and 45 minutes or until browned. Stirring occasionally.