Parboil, skin, and slice crosswise firm sweet potatoes. Line a dish
with paste, put in a layer of sliced potato, sprinkle thickly with
sugar, scatter among them a few whole cloves, and cover with more
slices. Fill the dish in this order; put a tablespoonful of melted
butter in each pie; pour in a little water; cover with crust, and bake.
Eat cold.