Sweet Potato Pecan Ice Cream
Recipe By : Christopher Place Great Smoky Mountains, Tennessee
1 large sweet potato
1/2 cup chopped pecans
1 tsp vanilla
1/2 tsp nutmeg
1 can evaporated milk ( 12 oz)
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 it. 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 it completely in the refrigerator. Finally, combine the two mixtures
process in an ice cream machine.