Serve the tart as is, or go for broke and top with a bit of unsweetened whipped cream or very, very lightly sweetened Greek yogurt. Click here to visit the new home of KitchenDaily!
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.
Pumpkin spice pudding, cream cheese and COOL WHIP form a dreamy, light-as-air filling for mini pies. Have the recipe on hand when you take them to a party!