In a large skillet, cover sliced sweet potatoes with lightly salted water. Boil, then reduce heat to a simmer.
Cook for 7 minutes or until the vegetables are tender but still firm. Reserve 2 cups of the cooking liquid.
Make Syrup and Assemble
Stir together the reserved 2 cups liquid, sugar, flour, cinnamon, nutmeg, and cloves in a medium saucepan over medium heat. Keep stirring until the sugar dissolves.
Melt the butter. Add the syrup to the sweet potatoes and cook over medium high heat until the syrup bubbles up and covers the potatoes. Remove from heat.
Slice the sweet potatoes and layer them in an 8x10 inch glass dish. Pour the syrup over the potatoes.
Cut the pie crust lattice-style and top the cobbler. Brush with milk and sprinkle with sugar and chopped pecans.
Bake at 400 degrees for 20-25 minutes until golden brown.
