Debra's Sweet Potato Ice Cream with Candied Pecans

2 c. sweet potato, baked and mashed
3/4 c. brown sugar
2 t. cinnamon
1 qt half & half
2 cans Eaglebrand milk
1 c. sugar
1 t. vanilla
whole milk

Add brown sugar and cinnamon to hot mashed sweet potatoes, cool thoroughly. After sweet potatoes have cooled, add all other ingredients, except whole milk. Pour into ice cream canister. Insert dasher, Add whole milk to fill line. Twist dasher back and forth to incorporate whole milk.Churn according to ice cream maker directions. Serve with candied pecans and caramel syrup. YUMMY!

Candied Pecans:

16 oz. pkg pecan halves
1 egg white
1 T. water
1 c. sugar
1-2 t. cinnamon

Preheat oven to 250 degrees. Line cookie sheet with parchment paper. In large bowl, whisk egg white and water until frothy. Stir in pecans to coat thoroughly. In a smaller bowl, combine sugar and cinnamon. Gradually add sugar mixture to pecans stirring between each addition to coat. Spread pecans evenly on cookie sheet and bake for 1 hour, stirring every 15 minutes.