Put the sweet potato chunks in a 4-quart pot, add enough water to cover, and add the salt. Bring to a boil and reduce heat to medium. Continue cooking until fork tender, about 15 to 20 minutes. Drain thoroughly.
Preheat the oven to 350° F while the potatoes cook. Lightly grease an oval casserole dish.
Beat the cooked potatoes, eggs, milk, butter, ginger, cloves, cardamom, and pepper until thoroughly whipped. Pour the mixture into the prepared casserole dish.
In a small bowl, stir together the chopped pecans, brown sugar, and melted butter. Sprinkle over the sweet potato mixture.
Bake in the preheated oven until the potatoes are bubbly and the pecans are browned and crispy, about 20 to 25 minutes. Remove from oven and allow to cool about 5 minutes, then serve.