Thanksgiving: Pumpkin custard

Baby Chuck and I just made pumpkin custard.

2 cans pumpkin puree
1 roasted sweet potato
4 eggs
1 cup milk
1 cup cream
1/3 cup sugar
1/3 cup maple syrup or (date syrup if you are in the UAE)
1 tsp cinnamon

1 cup whipping cream
2 tsp sugar
1tsp vanilla extract or (rum if you are in America)

1/2 cup chopped walnuts
1/4 cup maple syrup or (date syrup if you are in the UAE)

Mix your walnuts and syrup in a small bowl- set aside
Whip the whipping cream with the sugar and vanilla until it holds firm peaks. Refrigerate

In a blender, combine the pumpkin, potato, eggs, milk, cream, sugar, syrup & cinnamon. Pour into well greased 10"x2" baking pan. Bake at 350 for approximately 40 minutes or until top is browned and custard is pulling away from sides. Serve cold with whipped cream and nuts in syrup.