Now is the time to start thinking about one of the sweetest dishes this holiday season, the desserts! And I have two simple ones that have become family favorites. I like to use a little real sugar, honey, maple syrup or molasses in small amounts instead of artificial sweeteners. For me, it helps me practice moderation and mindful eating while I savor my dessert! Using fruits and vegetables as a main ingredient in desserts also adds some fiber, vitamins and minerals. Both of these desserts use oatmeal as a topping so they contain whole grains. I love the fact that these ingredients are a big reason that they are so delicious!  The mini sweet potato casseroles are baked in sweet little ramekins so they are portion controlled and just downright cute to serve! The fruit crisp recipe is baked in a little round pan but they would be perfect baked in ramekins, little custard cups or other decorative oven proof dishes. They can be displayed on a decorative table in a pattern or some on little pedestals already portioned!

Coconut Sweet Potato Casserole

I love this twist on an old Southern classic that makes them an updated staple!

Mini Coconut Sweet Potato Casseroles

Try a mini sweet potato casserole for dessert! I have added coconut and candied ginger for a new twist modern twist to an old favorite. This recipe makes a great fall or even Thanksgiving celebration dessert! Makes 4 small ramekins.

2 cups mashed cooked sweet potatoes (about 1 1/2 pounds)

1/3 cup firmly packed brown sugar

1/2 cup coconut milk

1 teaspoon vanilla extract

1/4 teaspoon salt

1 tablespoon candy ginger

Topping

1/3 cup flour

1 tablespoon chilled Smart or Earth Balance (depending on your preference) or butter

1/3 cup brown sugar

1/4 cup chopped pecans

2 tablespoon shredded coconut

Combine the first six ingredients in bowl and stir well. Spoon sweet potato mixture into 4 small white, ramekins that have been greased.`For topping, combine brown sugar and margarine in a bowl and cut margarine in with pastry blender under mixture resembles coarse cornmeal.Stir in the pecans and coconut and sprinkle over sweet potatoes.Bake at 350 degrees for 30 minutes. After cooled, add a little dollop of whipped cream as a garnish and add a little sliver of candied ginger.

Seasonal Fruit Crisp

Seasonal Fruit Crisp

Use fruit that is in season and adjust the amount of sugar depending on the fruit that you use.

7 cups fruit of your choice (apples, pears, peaches, plums, berries or other seasonal fruit)

1/2 c firmly packed brown sugar (can use less)

1/2 c old-fashioned rolled oats

1/3 c all purpose flour

1/4 c chopped pecans or walnuts

3 tablespoon butter or Smart Balance softened

Directions:

Preheat oven to 375 degrees.

In medium shallow baking dish, place fruit in it. In a medium bowl, combine brown sugar, oats, flour, nuts, and margarine. Sprinkle brown sugar mixture over fruit. Bake until fruit bubbly and tender, about 50 minutes.Transfer dish to wire rack to cool slightly. Serve warm with frozen yogurt or ice cream if desired.

Desserts have a special place on the table during the holiday season and these desserts are some of my family favorites! They are simple but have a touch of elegance and can be dressed up and displayed!You can also do so much to them ahead of time so they can be thrown together quick in the oven! I hope that you enjoy them and also check out some of our other family favorites below also!

6 Healthy Desserts to Celebrate the Holidays

Trimming the Holiday Table with Mini Apple Filo Tarts

3 Simple Cookie & Candy Recipes for the Holidays

 

2 Pear Dessert Recipes to Make This Fall!

 

Low Fodmap Mini Pumpkin Bundt Cake

As a registered dietitian nutritionist living in Asheville, NC, I enjoy helping clients find solutions to improve their health and I love sharing some of my favorite recipes for the holiday season! Would love for you to share some of your favorite desserts for the holiday and how they fit in your healthy lifestyle!

 

 

 

 

 

 

 

 

 

 

 

 

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