Peel and quarter 4 large sweet potatoes - about 2 lbs. - and place in a heavy 5 or 6 quart saucepan. Cover with water, bring to boil over high heat, then reduce heat and simmer until very tender, about 20 minutes. Drain well and mash.
Preheat oven to 350 and lightly grease a 9 x 13 baking dish. In a small heavy saucepan, melt 1/2 c unsalted butter over medium heat, cook, stirring until nut-brown in color, about 7 minutes. Stir the browned butter into the mashed potatoes, along with 2 slightly beaten eggs, 1 c whipping cream, 2 TB brown sugar, 1/2 tsp. each: cloves, allspice, cinnamon. Add a pinch of nutmeg, 1/2 c golden raisins, 1/2 c. coconut, 1 tsp each grated orange and lemon zest, 1/2 c. flour, and 1 TB baking powder. Blend well and put in the prepared baking dish, and set aside.
Make the streusel topping: Combine 1 c. firmly packed brown sugar, 1/2 c room temperature unsalted butter, 1/2 c. finely chopped pecans, 1/2 c. grape nuts cereal or crushed graham crackers. Sprinkle over the potatoes and bake until golden and bubbly, about 30 minutes. Serves 6-8
