Sweet Potato Pecan Pie with Cinnamon Ice Cream

Ingredients

• 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

Preparation

1. 1. Preheat oven to 400°. Bake pie shell 6 to 8 minutes or until lightly browned; remove from oven. Lower temperature to 350°.
2. 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. 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. 4. Bake at 350° for 50 to 55 minutes or until pie is puffed, set, and golden brown. Remove and let cool. Serve with Cinnamon Ice Cream.