1. 3 ½ cups cream base
2. 2 roasted sweet potatoes or 1 cup
3. 3 Tbsp brown sugar
4. ½ tsp cinnamon
5. ¼ tsp clove
6. Pinch of salt
7. 1 cup chopped pecans 
8. 1 Tbsp melted butter
9. 1 Tbsp sugar
10. 1 tsp vanilla extract
11. 7 oz marshmallow cream

Sweet Potatoes:

1. Roast the sweet potatoes at 400° for 60 minutes or until tender.
2. Let them cool.
3. Peel the sweet potatoes and in a bowl combine them with brown sugar, cinnamon, clove, and salt. Whisk and mash to combine.

Sweeten Pecans:

1. Chop 1 cup of pecans, coat them with melted butter and sugar and toss. 
2. Put them in the oven at 350° for 5 minutes.
3. Let them cool. 

Ice Cream:

1. To the sweet potatoes add the cream base and vanilla. Which to combine.
2. Pour the sweet potato base into the ice cream machine and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
3. While the ice cream is churning, add spoonfuls of marshmallow cream.
4. Turn off the machine and remove the dasher. 
5. Add the sweet pecans and mix them by hand.
6. Layer ice cream and more marshmallow cream in the container.
7. Cover and store in the freezer for 8 hours or overnight.