Sweet Potato Pecan Ice Cream

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 (7oz)
1 and half cups of sugar
3 eggs, well beaten

Bake sweet potato at 375 for 45 minutes (Til 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 and process in an ice cream machine.