Serves four
Ingredients
- 1 tsp. freshly grated gingerroot
- ½ tsp. pumpkin pie spice
- 2 cups sweet potato purée (to make, purée roasted, peeled sweet potatoes in a food processor)
- 1 tbs. plus 1 tsp. maple syrup
- ½ tsp. vanilla extract
- ¾ cup plain Greek yogurt
- ½ cup chopped roasted walnuts
- Freshly grated nutmeg
Directions
- Stir the gingerroot and pumpkin pie spice into the sweet potato purée.
- Divide the sweet potato mixture into four dessert dishes.
- Mix 1 teaspoon maple syrup and the vanilla extract into the yogurt.
- Drizzle each dish with some of the yogurt mixture and the remaining 1 tablespoon of maple syrup, then sprinkle with chopped walnuts and freshly grated nutmeg.
- Enjoy at room temperature or chilled.
