Debbie's+Sweet+Potato,+Pumpkin,+Pecan+Kugel

Three or four medium sized to large sweet potatoes 1 16 oz can of pumpkin (just pumpkin and NOT pumpkin pie filling) 1/2 C chopped pecans or to taste 3 eggs 1/2 to 1 C milk (we use rice milk but can be other kinds.) 1 stick of melted butter 1/4 t nutmeg 1/4 t allspice 1 t cinnamon 1/2 to 1 t cardamon 1/2 to 1 t ground orange peel a pinch of cloves (or not) 1/4 t ginger

Bake sweet potatoes. When skins are crispy, remove from oven and peel. Place peeled sweet potatoes into a mixing bowl. Add in one large can of pumpkin. Add in 1/2 C chopped pecans or to taste. Cream together. Beat eggs into mixture. Melt stick of butter and add into the mix. Add in milk. Stir. Then add in remaining ingredients to taste. Remember that nutmeg and allspice are very strong, so use sparingly. Last time I used ginger instead of cloves. Pour mixture into a baking dish and set oven for 325. Bake at 325 for an hour or until kugel looks solid. If your oven runs cool, you may want to try baking at 350 instead. Check with toothpicks for doneness as you would for a cake. For a nice touch, sprinkle some pecans on top. Should serve 6-8.