A creative way to give thanks for the bounty of harvest is to play up its seasonal flavors in cooking, especially at Thanksgiving.
And desserts can benefit from fall’s crops just as much as other courses.
Karen Barker, winner of the 2003 James Beard Award for best pastry chef, and co-chef of the Magnolia Grill, Durham, N.C., brings special skills — and pleasure — to working out such timely desserts.
"Thanksgiving is one of my favorite holidays because I get to spend time in the kitchen baking," she said.
Among the good things to come out of her kitchen is a sweet-potato cheesecake.
"The cheesecake is a great recipe for parents and kids to bake together," she said.
Made with a few well-chosen, all-natural ingredients, she thinks it’s nearly foolproof.
Sweet potato cheesecake
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