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1
Preheat oven to 400 degrees.
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2
Prick the sweet potatoes all over with a fork.
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3
Place on a baking sheet and bake 40 to 60 minutes, or until very soft.
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4
(To cook the potatoes in a microwave oven, prick, wrap in paper towels, and cook on high 5 to 8 minutes, or until soft, turning once.
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5
Remove paper towel, wrap potatoes in foil, and let stand 3 to 5 minutes.
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6
Proceed as directed.)
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7
Cool until easy to handle, then remove and discard the peel.
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8
Puree the flesh in a food processor or blender, then press through a sieve.
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9
Measure out 1 cup puree (use any excess for making sweet potato pasta, or to add to soups or stews) and set aside.
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10
In a small saucepan, scald milk and set aside.
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11
In a bowl, beat egg yolks well.
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12
Beat in sugar, salt and spices.
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13
Add hot milk slowly, whisking constantly.
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14
Pour mixture into the top of a double boiler and cook over barely simmering water, stirring constantly, 5 to 8 minutes or until mixture coats the back of a spoon.
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15
Turn off the heat, whisk in the potato puree.
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16
Cool to room temperature; stir in cream and vanilla.
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17
Chill in the refrigerator for at least 1 hour.
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18
Freeze in an ice-cream maker according to manufacturer's directions.
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19
Fold in nuts, if desired.
