Melt butter in a heavy saucepan over medium heat.

In a large bowl, combine grated sweet potatoes, sugar, cloves, vanilla, Karo syrup, and milk.

Add coconut, allspice, and cinnamon to the mixture.

In a separate bowl, beat eggs lightly and add to the sweet potato mixture.

Pour the combined mixture into the hot pan with the melted butter and stir until heated through.

Transfer the saucepan to a preheated oven at 325°F (160°C) and bake.

Once the edges and top have formed a crust, turn the mixture under to allow another crust to form.

Repeat the crusting process twice, leaving the final crust on the sides and top.

Bake for a total of 40 to 60 minutes, or until the pudding is set and golden brown.