Preheat oven to 400 degrees F.

 

Scoop the meat from the baked sweet potatoes, place into a mixing bowl and mash. The 5 potatoes should produce 2 full cups of mashed sweet potatoes. Add egg yolks, salt, brown sugar and melted butter. Blend well into the sweet potato mixture. Add cloves, cinnamon and nutmeg, stirring well to incorporate the flavors into the potatoes.

 

Using a large cooking spoon, divide the mixture into 6 equal parts and roll each into a ball shape. Once shaped, use your thumb to press a hole down into the center of the ball. Fill this indention with one tsp of jelly. Close the hole by pushing the potato over the jelly.

 

Roll potatoes in the roasted pecans to coat evenly. Place pecan balls on a buttered cookie sheet. Bake 10 - 12 minutes. Remove from oven, place on a serving plate and top each potato with an additional spoonful of the jelly. Serve immediately.

 

The original Southern recipe calls for Mayhaw jelly. Mayhaw is a wild berry much like a blackberry that grows wild in low lying areas in East Texas. It has a sweet yet tart taste.