Butter a 10 by 6 by 2 inch baking dish or a shallow 1 1/2 quart casserole. In a large bowl beat eggs just until yolks and whites are blended; stir in milk and corn syrup until blended. In a small bowl stir together sugar, salt, cinnamon and nutmeg until well mixed; add to egg mixture; stir until blended. Stir in butter. Peel and finely shred sweet potato; measure 4 cups. Add to egg mixture; stir until well mixed. Turn into prepared baking dish. Bake in a preheated 350°F oven until top is golden brown and pudding is set - 45 minutes. Cool slightly; serve hot or with vanilla ice cream. Yield: 8 servings NOTE: If you shred the sweet potatoes by hand, you will get perfect results if you use a shredder with 1/16 crescent shaped holes Submitted by. Y. Hoglund