Sweet Potato Pecan Ice Cream

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

Bake sweet potato at 375 degrees F for 45 minutes (until easily pierced by a fork). Let cool, then 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, but don't let it come to a boil. Chill completely in the refrigerator.

Combine the two mixtures and process in an ice cream machine according to manufacturer's instructions.