Sweet-Potato-Cake Ice Cream Sandwich with Caramel Sauce and Praline
This reader requested recipe is from the April 2003 issue (pictured above).
Bake something unforgettable this Thanksgiving: Pecan cream pie layers a buttery nut-filled base with brown sugar custard, a flaky crust, and whipped cream.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
This tender butter pecan cake channels all the gooey richness of pecan pie, with toasted nuts and a sticky bourbon caramel glaze.
Everything good about the classic dessert with the warming notes of a pumpkin spice latte.
Slowly roasting purple sweet potatoes in a sticky-sweet mixture of brown sugar and spices gives them a glossy sheen that’s as stunning as it is flavorful.
Sweet potatoes lend a soft orange glow and beguiling sweetness to this tray of dinner rolls with its shiny top coat of melted butter.
A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.
This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.