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Sweet Potato Pecan Ice Cream

1 large sweet potato
1/2 cup chopped pecans
1 teaspoon vanilla
1/2 teaspoon nutmeg
12 oz can evaporated milk
about half a can of condensed milk (7 oz)
1 1/2 cups sugar
3 eggs, well beaten

Bake sweet potato at 375 for 45 minutes (until easily pierced by
a fork). Let cool, then peel and mash.

Combine potato, pecans, vanilla, and nutmeg. In separate bowl,
blend milk, sugar, and eggs thoroughly.

Heat this mixture in a saucepan over medium heat for 5 minutes,
but don't let it come to a boil.

Then chill completely in the refrigerator.

Finally, combine the two mixtures and process in an ice cream
machine according to manufacturers directions.

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