Sweet Potato Ice Cream with Maple-Glazed Pecans

• 1 pound (450 g) sweet potatoes, peeled
• 1 cup plus 2 tablespoons (280 ml) whole milk
• 2/3 cup (120 g) packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• Pinch of salt
• A few drops freshly squeezed lemon juice
• Wet Pecans (page 198)

1. Cut the sweet potatoes into 1-inch (3-cm) cubes.
2. Place the cubed potatoes in a medium saucepan and cover with water.
3. Bring to a boil, reduce the heat to a simmer, and cook for 20 minutes, or until tender when poked with a sharp knife.
4. Drain the sweet potatoes and let cool to room temperature.
5. Pour the milk into a blender and add the brown sugar, sweet potato pieces, cinnamon, vanilla, and salt.
6. Puree until very smooth, at least 30 seconds.
7. Add lemon juice to taste.
8. Press the mixture through a mesh strainer, using a flexible rubber spatula.
9. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
10. During the last few minutes of churning, add the pecans and their syrup.
11. Top with Whiskey Caramel Sauce (page 175) or Pecan-Praline Sauce (page 176).

sweet potatoes, milk, brown sugar, ground cinnamon, vanilla, salt, freshly squeezed lemon juice, pecans

Taken from www.epicurious.com/recipes/food/views/sweet-potato-ice-cream-with-maple-glazed-pecans-379870 (may not work)