Fall is known for its bountiful harvest, and your oven is beckoning you to take advantage of cooler temps. It’s time to add Brussel sprouts and squash to your one-pot turkey roast. Or, drown your taste buds in seasonal sweets. From apples to root vegetables, try these four mouth-watering recipes that will make you fall in love with fall.

Wake Up Your Taste Buds

Sweet Potato Breakfast Poppers with Ginger Glaze

Muffins

3 cups cooked, cold mashed sweet potatoes

2 cups flour

1 tsp baking soda

¼ tsp baking powder

½ tsp salt

2 teaspoons ground cinnamon

1 1/2 cups sugar

¾  cups vegetable oil or apple sauce

3 eggs

1 tsp vanilla

  1. Pierce and bake sweet potatoes on baking sheet. Bake at 400 degrees until soft when poked with fork, approximately 45 minutes.
  2. Once cooled, remove skin and mash until large lumps are gone to make 3 cups of mashed sweet potatoes. Set aside.
  3. In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon and sugar.
  4. Stir in oil or apple sauce, eggs, and vanilla.
  5. Add in add in sweet potato and stir to combine.
  6. Pour into muffin tin and bake at 325 for 25-30 minutes. Your muffins are done when you pierce with a toothpick and they come out clean.

Ginger Cream Cheese Glaze

1/2 cup powdered sugar

4 oz cream cheese, softened

1/2 tsp vanilla extract

2 tsp fresh ginger, finely grated

3 Tbsp milk

  1. Beat powdered sugar cream cheese in a deep bowl with mixer at medium speed until well blended.
  2. Add in vanilla and ginger and mix well.
  3. Add milk 1 Tablespoon at a time and mix until desired consistency is reached.
  4. Drizzle on warm muffins.

Soup’s on

Roasted Carrot Soup

1 medium onion, diced

2 cloves of garlic, peeled and crushed

2 Tbsp fresh ginger, chopped

Butter or olive oil, just enough to sauté vegetables

4 cups vegetable stock

12 large carrots, peeled and cubed

2 sprigs of fresh parsley, chives, or thyme, leaves only

¼ cup cream or milk

Salt to taste

  1. Add onion, garlic, ginger and butter or olive oil to a pan and saute over medium high heat for about five minutes, until onion is almost clear.
  2. Add vegetable stock, carrots, and herbs to the pot and bring to a boil.
  3. Reduce heat and simmer for 25 minutes until carrots are soft. Remove from heat.
  4. Stir in cream or milk.
  5. Add to food processor and blend until smooth. Add salt to taste.

Seasonal Sweets

Apple Fries

4 crisp apples like gala or granny smiths

1/2 cup milk

1/2 cup flour

1/2 cup sugar

Vegetable oil for frying

Cinnamon and sugar to taste

Warm caramel for dipping (optional) 

  1. Peel, core and slice apples. Set aside.
  2. Heat oil over medium-high heat until it reaches 375 degrees Fahrenheit.
  3. Mix milk, flour and sugar together until well combined.
  4. Dip apple slices individually into batter and set aside on waxed paper.
  5. In small batches, fry apple slices for 2-3 minutes until lightly browned. Remove with slotted spoon and drain on paper towels.
  6. Toss in cinnamon and sugar mixture to taste. Serve warm.

Cheers to Fall

Fall Sangria

2 Apples, cored and cubed

Orange slices, thin

2 Cinnamon sticks

1 bottle of red wine

½ cup apple brandy

1 ½ cup apple cider

¼ cup orange Juice

1-2 Tbs brown sugar to taste

  1. Combine apples cubes, orange slices and cinnamon sticks in a large pitcher.
  2. Pour wine, apple brandy, apple cider and orange juice over fruit and cinnamon sticks and allow to sit for at least six hours and up to 24 hours in the refrigerator.
  3. Add brown sugar to taste, if desired.

Pro tip: Top with a splash of club soda in individual glasses when serving to add a little fizz.