Sweet Potato Pecan Pie With Cinnamon Ice Cream

• 1 (9-inch) frozen unbaked pie shell
• 1 cup sweet potatoes, mashed
• 2 tablespoons light brown sugar
• 2 large egg yolks
• 1 tablespoon unsalted butter, softened
• 1 tablespoon whipping cream
• 1 1/2 teaspoons vanilla extract, divided
• 1/4 plus 1/8 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground nutmeg
• 1 cup pecans, chopped
• 1/2 cup pecans, halved
• 1/4 cup granulated sugar
• 2 large eggs
• 3/4 cup light corn syrup
• 1 1/2 tablespoons unsalted butter, melted
• Cinnamon Ice Cream

1. Preheat oven to 400u0b0. Bake pie shell 6 to 8 minutes or until lightly browned; remove from oven. Lower temperature to 350u0b0.
2. Combine sweet potato and next 4 ingredients in a large bowl. Add 1/2 teaspoon vanilla and next 3 ingredients; stir until smooth and completely combined. Spread in an even layer in bottom of shell. Add chopped pecans evenly over sweet potato mixture. Lay pecan halves flat in a circle around perimeter.
3. Combine granulated sugar and 2 large eggs in a separate bowl; whisk until well blended. Whisk in corn syrup, melted butter, and remaining 1 teaspoon vanilla. Pour mixture slowly over pecan layer. Do not overfill. (You may have excess.)
4. Bake at 350u0b0 for 50 to 55 minutes or until pie is puffed, set, and golden brown. Remove and let cool. Serve with Cinnamon Ice Cream.

frozen unbaked pie shell, sweet potatoes, light brown sugar, egg yolks, unsalted butter, whipping cream, vanilla, ground cinnamon, kosher salt, ground nutmeg, pecans, pecans, granulated sugar, eggs, light corn syrup, unsalted butter, cinnamon

Taken from www.myrecipes.com/recipe/sweet-potato-pecan-pie-with-cinnamon-ice-cream (may not work)