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The Best Sweet Potato Biscuits
Mellow sweet potato purée makes these colorful biscuits tender, moist, and light—perfect to serve alongside hearty soups and stews, or with a simple spoonful of blueberry jam.
Bacon Tart with Pumpkin and Maple
Copycat of the house favourite from Pinbone restaurant in Sydney, this Bacon Tart takes just 10 minutes to prepare. Incredible flavour combination!
Savory Maple Corn Muffins w/ Sage, Butternut Squash, Bacon, and Cheese
This recipe for savory corn muffins has all the flavors of fall: sage, butternut squash, bacon, cheese, and maple syrup. Change up your autumn bread basket!
Mashed Potato Cakes with Cheese & Bacon
Transform leftover mashed potatoes into these crispy irresistible bite-sized Mashed Potato Cakes with Cheese and Bacon! There's nothing tricky here, it does what it says on the (Recipe)tin but it is no less tasty for it.
Bacon French Toast
It's like french toast, a muffin and pull-apart bread had a baby! A great make-ahead to feed an army. Also a superb morning-after recovery food. Highly recommend drowning in maple syrup for optimal experience.
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Sweet Potato Brioche French Toast
There are a lot of steps involved in this recipe for sweet potato French toast with homemade sweet potato brioche, but none of them are hard, and if you've never made brioche be reassured that it's among the easiest of bread doughs. If you can make cake, you can make brioche!
Browned Butter Savoury Sweet Potato Casserole
Sweet potato casserole unlike anything you've had before!! Browned butter, sour cream, parmesan, a crunchy topping, this is unapologetically indulgent!
Pumpkin Pecan Scones with Maple Glaze
These Pumpkin Pecan Scones are the perfect trifecta of fall flavors. The ubiquitous pumpkin is heightened by the crunch of nutty pecans and sweet maple glaze. You'll never want another pumpkin scone after trying these.
Sweet Potato Gnocchi Bake with Bacon and Sage
This sweet potato gnocchi bake is exactly what you want for dinner this fall, with bechamel, bacon, sage, and mozzarella.
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Sweet Potato Pancakes Made With Leftover Mashed Sweet Potatoes
Leftover mashed sweet potatoes are not easy to reheat and serve without turning them too dry or worse, scorching them on the bottom of a pan. Instead of trying, use them as the base for moist, tender, and delicious pancakes for breakfast.
Soft, mildly-flavored and speckled with crumbles of maple-lacquered bacon, these Sweet Potato Biscuits are a wonderful addition to any fall bread basket.
Serve With
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Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing
For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
Butternut Squash and Wild Rice Salad
Savoring the flavors of fall, this vegan Butternut Squash and Wild Rice Salad is hearty and satisfying enough to serve as a main course.
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
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Squash and Apple Soup with Beet and Bacon
A basic blended delicata squash and apple soup was already a great fall meal, but I couldn't help but add in some roasted and chopped beets, which add a pop of color and some much needed sweetness.
Harvest Cobb Salad with Roasted Squash and Apples - Striped Spatula
In a fall twist on a classic, this hearty Harvest Cobb Salad combines seasonal flavors, like apples, butternut squash, and pecans, with a maple-sweetened vinaigrette. Perfect for sharing with friends!
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
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Couscous With Roasted Butternut Squash, Apple, and Chorizo
Butternut squash, apples, and chorizo make this couscous dish comforting, which is great for a cold weather meal.
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Peas and Carrots Salad With Goat Cheese and Almonds
A light but filling take on peas and carrots with crunchy marcona almonds and citrus-scented goat cheese, drizzled with honey and toasted pumpkin seed oil.
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Roast Chicken With Warm Fregola and Butternut Squash Salad
Roast chicken and butternut squash are two classic fall dishes. Here, the squash is roasted, then tossed with fregola, a toasted Sardinian pasta similar in appearance to Israeli couscous. Fresh herbs and a grating of lemon zest bring bright flavors to the plate.
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Roasted Squash and Raw Carrot Soup
A bright and filling vegan soup.