My recent trip to Hugo's for vegan soft serve ice cream (click here to read the post) inspired me to try and create some vegan ice cream of my own with Japanese sweet potatoes as the base.
Made these for my future in-laws, who will be visiting this weekend. We tried one and they are fabulous. I think toasting the nuts really helped the flavor as well (see my note below).
This Mini Peanut Butter Cupcakes with Pumpkin Cream Cheese Frosting recipe contains heavy cream, peanut butter, palm sugar, unsalted butter, Neufchatel and more.
This Sour Cream-Pumpkin Custard Pie recipe contains ready-to-use refrigerated pie crust, light brown sugar, breakstone's or knudsen sour cream, whipping cream, granulated sugar and more.
I made these for a church function once and they turned out to be a big hit. There was barely a crumb left on the platter after everyone dug in. I love this dessert because it tastes light, smooth, and nutty.
