Sweet Potato Pecan Ice Cream Recipe

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Ingredients:

Serving

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

Directions:

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 and process in an ice cream machine.
This recipe comes from Christopher Place, Smokey Mountains, Tennessee

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	173.42 Kcal (726 kJ)
Calories from fat	96.27 Kcal
		% Daily Value*
Total Fat	10.7g	16%
Cholesterol	49.14mg	16%
Sodium	51.97mg	2%
Potassium	180.43mg	4%
Total Carbs	16.58g	6%
Sugars	10.7g	43%
Dietary Fiber	1.23g	5%
Protein	4.62g	9%
Vitamin C	0.9mg	1%
Vitamin A	0.1mg	4%
Iron	0.6mg	3%
Calcium	90.8mg	9%

Amount Per 100 g
Calories	246.04 Kcal (1030 kJ)
Calories from fat	136.58 Kcal
		% Daily Value*
Total Fat	15.18g	16%
Cholesterol	69.72mg	16%
Sodium	73.74mg	2%
Potassium	255.99mg	4%
Total Carbs	23.53g	6%
Sugars	15.18g	43%
Dietary Fiber	1.75g	5%
Protein	6.56g	9%
Vitamin C	1.3mg	1%
Vitamin A	0.2mg	4%
Iron	0.9mg	3%
Calcium	128.8mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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