Fall is finally here and there are so many ways to celebrate. One of the best ways is to bake treats with friends and family. Comfort food is not known as being the healthiest, but there are plenty of options to make delicious, healthy and satisfying dishes. Here are some scrumptious recipes for the fall season.

Cinnamon Roasted Sweet Potatoes

Ingredients:

• 1 8 ounce bag cranberries
• 6 cups sweet potatoes (chopped)
• 1 tbsp maple syrup
• 2 tsp cinnamon
• 1 tsp salt
• 1 tbsp coconut oil

Preparation:

1. Preheat oven to 400 degrees fahrenheit.
2. Line a baking sheet with parchment paper or lightly spray baking sheet with cooking spray.
3. Spread sweet potato cubes out on baking sheet. Drizzle evenly with coconut oil then sprinkle with ground cinnamon, salt, cranberries and maple syrup. Toss all the ingredients together, to ensure that all the cubes are coated.
4. Place baking sheet in the oven and roast for 35 – 40 minutes. Remove from oven and serve immediately or allow to cool.

Pumpkin Chocolate Scones 

(recipe from Amy’s Healthy Baking)

Ingredients

• 1 ½ cups white whole wheat flour or gluten-free flour
• 1 ½ tsp baking powder
• 1 ½ tsp ground cinnamon
• ½ tsp salt
• 2 tbsp unsalted butter, cold and cubed
• 6 tbsp pumpkin purée
• 2 tbsp plain nonfat Greek yogurt
• 3 tbsp pure maple syrup
• 3 tbsp + 2 tsp nonfat milk, divided
• 1 tsp vanilla extract
• 2 tbsp miniature chocolate chips

Preparation:

1. Preheat the oven to 425 degrees fahrenheit and line a baking sheet with a silicone baking mat or parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Stir in the pumpkin purée, Greek yogurt, maple syrup, 3 tablespoons of milk and vanilla. Fold in 1½ tablespoons of chocolate chips.
3. Using a spatula, shape the dough into a ¾ inch tall cylinder on the prepared baking sheet and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Gently press the remaining chocolate chips into the tops. Bake at 425 degrees fahrenheit for 15-20 minutes, or until the tops are lightly golden. Cool on the pan for five minutes.