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1
Preheat the oven to 375F.
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2
Prick the sweet potatoes several times with a fork, place on a baking sheet, and roast in the oven until soft, about 45 minutes.
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3
Remove from the oven and let cool slightly.
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4
When cool enough to handle, halve each potato lengthwise and use a small spoon to scrape the flesh into a medium bowl; discard the skins.
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5
While the potatoes are still hot, mash with a potato masher or fork until slightly smooth.
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6
To make the crust, reduce the oven temperature to 350F.
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7
Combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined.
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8
Evenly press the crumbs into a deep-dish 9-inch pie plate and brush with the egg yolk mixture.
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9
Bake until light golden brown and firm, about 12 minutes.
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10
Remove from the oven and let cool on a wire rack.
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11
Keep the oven on.
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12
To make the filling, whisk together the eggs, sugars, molasses, cinnamon, and salt in a medium bowl.
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13
Whisk in the vanilla and milk.
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14
Gradually add the egg mixture to the sweet potatoes, whisking gently to combine.
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15
Add the butter and whisk until incorporated.
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16
Place the pie shell on a baking sheet and pour the sweet potato mixture into the shell.
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17
Bake until the filling is set around edges but the center jiggles slightly when shaken, about 45 minutes.
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18
Transfer the pie to a wire rack and let cool to room temperature, about 2 hours.
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19
Serve at room temperature or refrigerate until chilled, about 2 hours and up to 12 hours.
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20
Slice the pie into pieces and serve each one with a large scoop of the ice cream.
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21
Preheat the oven to 350F.
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22
Line a baking sheet with parchment paper.
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23
Combine the flour, oats, brown sugar, and ground cinnamon in a food processor and process a few times to combine.
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24
Add the butter and pulse until combined.
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25
Pat the mixture evenly into a 4-inch square on the baking sheet.
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26
Bake until golden brown and crispy, about 15 minutes.
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27
Remove and let cool.
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28
Chop the cinnamon crunch into small pieces and set aside.
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29
Combine the milk, heavy cream, cinnamon sticks, and vanilla bean and seeds in a medium saucepan and bring to a simmer over medium heat.
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30
Remove and let steep for 30 minutes.
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31
Return to the heat and bring to a simmer.
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32
Prepare an ice bath by placing a medium bowl inside a larger bowl filled half full with ice water.
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33
Whisk together the yolks and granulated sugar until pale yellow.
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34
Slowly whisk in the warm milk mixture.
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35
Remove the cinnamon sticks and vanilla bean, return the mixture to the pan, and cook, stirring with a wooden spoon, until the mixture coats the back of the spoon, 3 to 4 minutes.
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36
Strain the custard into the bowl set in the ice bath and stir until chilled.
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37
Pour the custard into an ice cream maker and freeze according to the manufacturers directions.
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38
Fold the cinnamon crunch into the soft ice cream, cover, and freeze until hardened, at least 2 hours.
