Sweet Potato Pecan Ice Cream Recipe

Bake sweet potatoes . Mash and add one cup sugar and 2 to 3 teaspoons nutmeg . Cool.

In a large saucepan, combine sweetened condensed milk and evaporated milk . Add sugar and eggs and mix well. Heat, stirring constantly, until steam begins to rise from the custard. Do not allow mixture to boil. Remove from heat and add vanilla . Cool.

Process custard in an ice cream machine according to manufacturers' directions. Just before the custard freezes completely, add 2 cups of the sweet potato mixture and the pecans . Continue processing until frozen.

Yield: 2 quarts Recipe Source: Food Festival, U.S.A. by Becky Mercuri (Laurel Glen)

Reprinted with permission.