Sweet potato pecan ice cream

Ingredients:

1 large sweet potato
1/2 cup chopped pecans
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1 (12 ounce) can evaporated milk
About half a (14 ounce) can sweetened condensed milk
1 1/2 cups granulated sugar
3 eggs, well beaten

Preparation:

Bake sweet potato at 375 degrees F for 45 minutes or until easily pierced by a fork. Let cool. Peel and mash.
Combine potato, pecans, vanilla extract and nutmeg. In a separate bowl, blend milk, sugar and eggs thoroughly.
Heat this mixture in a saucepan over medium heat for 5 minutes. Do not let boil. Chill completely in the refrigerator.
Combine the two mixtures and process in an ice cream machine according to manufacturer instructions.