• 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
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.