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 400°. Bake pie shell 6 to 8 minutes or until lightly browned; remove from oven. Lower temperature to 350°.

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 350° for 50 to 55 minutes or until pie is puffed, set, and golden brown. Remove and let cool. Serve with Cinnamon Ice Cream.

2 cups half-and-half
1 1/2 cups whipping cream
6 large egg yolks
3/4 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt

1. Combine half-and-half and whipping cream in a stainless steel saucepan. Cook over medium heat just until mixture begins to boil.

2. Whisk together yolks and next 3 ingredients in a large bowl. Gradually whisk hot cream mixture into yolk mixture, and pour back into saucepan.

3. Cook over low heat (do not boil), stirring constantly, until custard begins to thicken and coats back of a spoon. Strain into a metal bowl; place bowl in an ice-water bath. Cool completely, stirring occasionally.

4. Pour mixture into freezer container of a 1.5-quart hand-turned or electric freezer. Freeze according to manufacturer’s instructions.