Tag Archives: thanksgiving

Five Healthy Sweet Potato Side Dish Recipes for Thanksgiving and Beyond

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Sweet potatoes are a kitchen superstar and especially popular around Thanksgiving and the fall season Sweet Potatoes are versatile, nutrient-dense, and naturally delicious – the perfect side dish for active living that will keep you going! Whether you’re looking for something savory, sweet, or a little bit of both, I have you covered with plenty of creative and healthy sweet potato side dish ideas. Here are five of my favorites to complement your next meal:

1. Sweet Potato Grits

Sweet Potato Grits combine the creamy comfort of traditional grits with the subtle sweetness and earthy richness of sweet potatoes. This dish is a fantastic side for breakfast, brunch, or dinner, pairing beautifully with eggs, greens, or your favorite protein — it also makes a fantastic savory alternative to that traditional overly sweet Thanksgiving sweet potato recipe with marshmallows!

2. Mashed Rosemary Sweet Potatoes with Caramelized Onions

Rosemary Mashed Sweet Potatoes

Mashed Rosemary Sweet Potatoes with Caramelized Onions takes a savory approach to this classic side dish. The aromatic rosemary and deeply flavorful caramelized onions make this a standout choice for holiday gatherings or as a sophisticated accompaniment to roasted meats. I loved this mashed sweet potato recipe.

3. Granola Honey Sweet Potato Fries

Let cool a couple minutes. Sprinkle with salt and drizzle with honey, toss gently. Sprinkle with granola!

For a fun and slightly sweet side, try Granola Honey Sweet Potato Fries. These fries are baked to crispy perfection and topped with a drizzle of honey and a sprinkle of crunchy granola. They’re great for snacking or as a side for burgers or grilled chicken.  These are adapted from a recipe I developed for my Cooking For One for Dummies cookbook (page 215)

4. Chipotle Sweet Potato Soup with Cilantro Chimichurri

Vegan Chipotle Sweet Potato Soup

Chipotle Sweet Potato Soup with Cilantro Chimichurri brings bold, smoky flavors to the table. This creamy vegan soup is balanced with the fresh, zesty punch of cilantro chimichurri, making it a perfect choice for a warming side or light meal.

5. Purple Sweet Potato Salad with Figs, Pomegranate & Balsamic Syrup

Purple Sweet Potato Salad with Figs, Pomegranate and Balsamic Syrup.

Turn heads at the table with Purple Sweet Potato Salad with Figs, Pomegranate & Balsamic Syrup. This vibrant and visually stunning dish combines the earthy flavors of purple sweet potatoes with the sweetness of figs, tart pomegranate arils, and a drizzle of balsamic syrup. It’s a perfect side for festive meals or special occasions.

These sweet potato side dishes showcase the versatility of this humble root vegetable, with options ranging from comforting to elegant. Which one will you try first? Let me know in the comments or tag @TheFitFork on Instagram with your recreations!

Apple Cranberry Beet Crisp: A Festive and Healthy Dessert

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They say, “An apple a day keeps the doctor away,” so why not add beets to the mix for a superfood upgrade this holiday season? Introducing Apple Cranberry Beet Crisp—a wholesome, delicious, and perfectly portioned winter fruit dessert that will make your festive table shine.

This inspired by a beet dessert, celebrates the sweetness of baked apples and tart cranberries without relying on added sugars. Instead, it gets its natural sweetness and a healthful boost from superfood drink mix, Total Beets that has a pomegranate berry flavor (check the recipe for swaps). Beets are known for their heart-healthy and energy-enhancing benefits, making this a no-sugar fruit dessert that’s as good for your body as it is for your taste buds.

While there are no actual fresh beets in this recipe (I’m embarrassed to say as a fit foodie they aren’t my favorite), you can still add a bit to the fruit mixture, if desired. Just use less cranberry and/or apple, and add in the same amount of chopped beets.

The oat and walnut topping provides a nutty crunch, complementing the soft, juicy baked fruit. I’ve used pecans, but walnuts would be tasty too! The hardest part of making this recipe? Waiting for the crisp to finish baking while the heavenly aroma fills your kitchen!

These personal-sized desserts are perfect for holiday dinners, cozy gatherings, or even as a treat-yourself moment. I used colorful red ramekins with lids to capture the mood of the season. Enjoy them warm from the oven, or top with a dollop of whipped cream or creamy yogurt for an extra touch of indulgence.

With no added sugar and a nutrition profile that satisfies both cravings and health goals, this Apple Cranberry Crisp is a dessert you can feel good about eating.

Apple Cranberry Beet Crisps - These festive fruit desserts are a smart way to reduce sugar while reaping beet’s superfood benefits. An oat and walnut topping adds a complimentary texture to the sweet and juicy baked fruit. The hardest thing about this recipe is smelling the yumminess while it bakes!
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Apple Cranberry Beet Crisps
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

These yummy, single-portion fruit desserts are a smart way to reduce sugar while reaping beet’s superfood benefits. An oat and walnut topping adds a complimentary texture to the sweet and juicy baked fruit. The hardest thing about this recipe is smelling the yumminess while it bakes!

Course: Dessert
Keyword: apples, beet, beet powder, christmas, cranberries, cranberry, holiday, thanksgiving
Servings: 4 servings
Calories: 283 kcal
Ingredients
  • 2 cups chopped apple
  • 1.5 cups fresh cranberries
  • 4 scoops Force Factor Total Beets* *SWAPS: (2 tbsp regular beet root powder, 2 tbsp granulated stevia baking blend). OR, skip beets and just add 1/4 cup maple syrup.
  • ½ cup chopped walnuts (or pecans) about 2 oz
  • ½ cup rolled oats
  • ¼ cup coconut sugar
  • ½ tsp ground cinnamon
  • 1/8 tsp salt
  • 2 tbsp coconut flour
  • 2 tbsp coconut oil
Instructions
  1. Preheat oven to375 F
  2. Add apples and cranberries to bowl and sprinkle with beet powder; toss until fruit is coated with the powder.
  3. Divide fruit mixture among four 8-ounce ramekins.
  4. For topping, combine chopped walnuts, rolled oats, coconut flour, cinnamon and salt. Drizzle with coconut oil (or mash in with a fork if it is still solid state); mix until a crumby texture is formed.
  5. Top fruit in ramekins with the topping, pressing down lightly to pack in.
  6. Place ramekins on a baking sheet and bake for about 40 minutes or until fruit is softened, juices are bubbling and the topping has turned light golden brown.
  7. Serve warm, and if desired, with your preference in ice cream, yogurt, whipped cream, etc.
Recipe Notes

HARVEST STRACCIATELLA VEGETABLE EGG SOUP

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Soup season has blown in and my Harvest Stracciatella offers a veggie-packed twist on this nourishing yet simple Italian egg soup. Ready in less than minutes, a warm cup or bowl offers the perfect blend of comfort, nutrition and creativity for nearly every occasion – from serving alongside an elegant holiday meal or fighting the sniffles and cozying up from the inside out.

Typically, Stracciatella is just made with just broth, eggs, Parmesan (or Romano or Pecorino) cheese, and . . . maybe . . some spinach or parsley for color. But I wanted to have a more balanced vegetable stracciatella that took advantage of the amazing selection autumn produce, so I pile in my favorite veggies to make a hearty and colorful egg soup. I use sweet potatoes, Brussels sprouts, and kale – but feel free to get creative and make selections that suit your own personal preferences.

I appreciate a soup that offer a generous amount of protein, versus thin brothy soups. Hearty soups with protein feel so much more satisfying and keeps hunger away longer. A meal-sized bowl of this protein-packed soup has 23g per serving. Eggs are the star in this high-protein soup, and also the origin of the traditional name Stracciatella which means “little rags.” When you slowly stir the whisked eggs into the hot broth, they form ribbons that resemble “little rags.” I like to use Eggland’s Best eggs – I think they have great, fresh taste and superior nutrition than my regular grocery store eggs.

TIPS FOR HARVEST STRACCIATELLA VEGETABLE EGG SOUP

Broth: Homemade broth is amazing, but let’s keep it real – who has time for that?! I’ve kept it easy with a convenient, high-quality carton of chicken broth – you can substitute a vegetable broth to make this egg soup work for a vegetarian diet.

Vegetables: In the recipe card below, you’ll see fall veggies like sweet potatoes, Brussels sprouts, and kale. BUT you can substitute with your favorites like red potatoes, broccoli, or spinach and so on – you do you to make this your best fall soup!  Just make sure that denser, harder veggies (like potatoes, carrots and such) are diced and getting a good sauté before adding broth so that they’ll be soft in this quick-cooking soup.

Cheese: Most any hard-aged cheese will taste amazing like Parmesan, Romano or Pecorino. While I do take a shortcut with the broth, I think that grating your own cheese for recipes exponentially increases the flavor – get the task done quickly with a handy rotary grater, a must-have for cheese-lovers!

Making the Egg Ribbons: For egg ribbon or “little rag” success, make sure your broth mixture is hot and that you are drizzling the whisked egg-cheese-cornstarch mixture SLOWLY into the pot while simultaneously stirring to keep clumping away. Don’t just dump the whole egg mixture it at once, you’ll regret it!

Serving: For the ultimate in cozy season comfort, serve this egg vegetable soup in WARMED soup bowls – and of course, with extra cheese on top. I have an oven-style air fryer and just set my bowls in there on the “WARM” function while I’m making the soup! If you are heating the bowls, consider a soup cozy to keep from burning your hands while enjoy the meal!

Note: This post contains affiliate links

Harvest Stracciatella is a vegetable-packed version of an Italian egg soup. Gather family round the table, finding comfort in fall produce like sweet potato, brussels sprouts and kale and sustaining energy from eggs. A 30-minute recipe so delicious to serve alongside a holiday meal or as a cozy main dish on busy days.
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HARVEST STRACCIATELLA VEGETABLE EGG SOUP.
Prep Time
8 hrs 10 mins
Cook Time
15 mins
Total Time
20 mins
 

Harvest Stracciatella is a vegetable-packed version of an Italian egg soup. Gather family round the table, finding comfort in fall produce like sweet potato, brussels sprouts and kale and sustaining energy from eggs. A 30-minute recipe so delicious to serve alongside a holiday meal or as a cozy main dish on busy days.

Course: entree soup, Soup
Cuisine: Italian
Keyword: brussels sprouts, eggs, soup, sweet potato
Servings: 4
Ingredients
  • 1 Tbsp extra virgin olive oil
  • 1 cup chopped sweet potato
  • 1 cup shaved Brussels sprouts
  • ¼ tsp Kosher salt
  • ½ cup chopped onion
  • 6 cups chicken broth
  • 4 large Eggland’s Best eggs
  • 2 Tbsp cornstarch
  • 4- oz 1 cup freshly grated Parmesan cheese
  • 2 cups chopped kale
Instructions
  1. Heat the butter and oil in a 2-quart soup pot over medium heat. Add the chopped sweet potato, chopped onions and shaved Brussels sprouts and sauté for 3-4 minutes until softened.
  2. Pour in the broth into pot, over sauteed vegetables and bring to simmer, about 4 minutes.
  3. While broth simmers, put the eggs, cornstarch and half of the cheese (reserve remaining for upcoming step) in a medium bowl and whisk together.
  4. Scoop out 1 cup of the hot broth from the saucepan and add to the egg bowl, whisking until smooth.
  5. Slowly add the egg mixture to the soup in pot, whisking constantly. Turn the heat down to low and continue cooking until thickened, 4-6 minutes.
  6. Stir in the kale chopped kale, cook for another 2 minutes until wilted. Season with nutmeg.
  7. Serve in warm bowls with the additional cheese sprinkled on top.
Recipe Notes

Garlicky Roasted Pumpkin Seeds in Air Fryer or Oven (Easy & Economical)

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Life has been busy, and I’m a little late on sharing my recipe for Garlic Pumpkin Seeds in Air Fryer (or Oven). Halloween has come and gone, and you’ve probably already carved a pumpkin which is the perfect time to roast pumpkin seeds)!

Garlicky Roasted Pumpkin Seeds can be made in the air-fryer or oven and are a quick, easy and economical snack you and your family will love this fall season.

BUT, if you still have a whole pumpkin sitting around or are getting one to process the flesh for Thanksgiving recipes, remember to SAVE THE SEEDS! You can keep the white pumpkin seeds raw in the fridge (in an air tight container) for a few days, if you don’t have a few minutes to spare to roast up in the air-fryer.

Garlicky Roasted Pumpkin Seeds can be made in the air-fryer or oven and are a quick, easy and economical snack you and your family will love this fall season.
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Roasted garlicky pumpkin seeds are a smart and healthy snack . .. and economical too if you already have the pumpkin on hand! You can basically make roasted pumpkin seeds for “free” . . . while they are big bucks in the bulk bin at the grocery store ($10.48/lb at my market).

Pumpkin seeds in white shell sold in bulk bin at market
Pumpkin seeds roasted in their shell are SO ridiculously expensive in the store — so I make my own!

A question I hear frequently – CAN I EAT THE WHITE OUTER SHELL? Yes, yes you can -it’s loaded with fiber and satisfyingly crunch after roasting. The shell and kernel are also a good source of minerals like iron and magnesium. The actual seed kernel is inside the white outer shell, you may recognize them as the little green pepitas that are so popular right now.

Raw pumpkin seeds before removed from the pulp.

Making DIY roasted pumpkin seeds in the air fryer is so simple the kids can do it. Just pull out the seeds from the center of the pumpkin and as best you can, extract from the pulpy strands attached. Throw the seeds in a bowl to wash off the remainder of pumpkin pulp and then spread out on a paper towel to dry for 30 minutes or so. Then, for every on cup of pumpkin seeds in their shells, it’s just a matter mixing them up with 2 tsp olive oil and ½ tsp garlic salt (plus a pinch of chili pepper if you’d like), before spreading in a thin layer and air frying (in UNpreheated air fryer) at 360F for 12 minutes, shaking pan halfway through. You can roast in the traditional oven PREheated to 360, for about 12 – 14 total minutes.

This is not a sponsored post, but I feel compelled to tell you about the very best air fryer I’ve used. It’s the Omni Plus 19L/18Q Multi-Function Air-Fryer and honestly love it more than any appliance in my kitchen – we use this mini oven style air fryer numerous times a day. I can’t imagine life without it, lol. 

Garlicky Roasted Pumpkin Seeds can be made in the air-fryer or oven and are a quick, easy and economical snack you and your family will love this fall season.

I like to eat roasted pumpkin seeds them as-is, or toss in a trail mix or on my salad. If you don’t care for garlic roasted pumpkin seeds, just use regular salt. A ¼ cup serving has 81 calories, 8.5g carb, 4.2g fat and 3g protein.

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5 from 5 votes
Garlicky Roasted Pumpkin Seeds can be made in the air-fryer or oven and are a quick, easy and economical snack you will love this fall season.
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Garlicky Roasted Pumpkin Seeds
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

Garlicky Roasted Pumpkin Seeds can be made in the air-fryeror oven and are a quick, easy and economical snack you and your family willlove this fall season.

Course: Snack
Keyword: air fryer, chia seeds, garlic, pumpkin seeds
Servings: 4 servings
Calories: 81 kcal
Ingredients
  • 1 cup raw pumpkin seeds in white shell
  • 2 tsp olive oil
  • 1/2 tsp garlic salt or seasoned salt
Instructions

  1. Rise pumpkin seeds to remove pulp.

  2. Pour out onto a clean dish cloth or paper towels at pat dry – let air dry for another 15-30 minutes.

  3. Add seeds to bowl and stir in olive and garlic salt or seasoned salt.

  4. Add to air-fryer (not preheated) set to 360 and "roast" for 12 minutes, shaking pan at the halfway point.

  5. To make in oven, PREHEAT oven to 360 and roast for about 12 to 14 minutes.

  6. Enjoy! Store cooled leftovers in an air-tight container.

Recipe Notes