Sweet Potato Pie Ice Cream

2 cups heavy whipping cream

½ cup white sugar

1 (14 ounce) can sweetened condensed milk

4 egg yolks

1 (29 ounce) can sweet potatoes (such as Bruce s Yams®), drained

¼ teaspoon ground cinnamon, or to taste

1 (4 ounce) package prepared mini graham cracker crusts

Beat cream in a large bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak. Add sweetened condensed milk and egg yolks; beat until well mixed. Slowly beat sweet potatoes into cream mixture until well blended. Stir in cinnamon.

Crumble graham cracker crusts into the sweet potato mixture; pour into an ice cream maker and freeze according to manufacturer s directions until it reaches soft-serve consistency, about 6 hours. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.