Brownies, Caramel Corn and More! Low-Sugar Holiday Treats From Jessica Seinfeld’s ‘Not Too Sweet’ Cookbook

The festive season is all about indulgence. And this year, with Jessica Seinfeld’s new cookbook, Not Too Sweet, you can indulge without guilt and feel great afterward.

“When I want the dessert experience, I now opt for something that doesn’t leave me with that sticky-sweet hangover feeling,” says Seinfeld. “This book’s recipes are just that: full of flavor and fun but made with less sugar.” Serve up one of these wonders at your holiday soirée!

Caramelized Pears With Cider

4 firm but ripe pears, such as Bosc
2 tbsp. cold unsalted butter or vegan butter
1 cup apple cider
1⁄4 cup golden raisins
1⁄8 tsp. finely grated nutmeg
Tiny pinch of kosher salt
1⁄4 cup roasted whole hazelnuts, skins removed, chopped

Direction:

1. Position an oven rack in the middle of the oven. Heat oven to 400°F. Peel pears and cut in half lengthwise. Scoop out the cores.
2. Place a large oven-proof skillet over medium-high. Add 1 tbsp. butter to coat the skillet. Place pears cut sides down in skillet. Cook for 3 to 4 minutes, until golden brown. Transfer skillet to oven; bake for 10 to 15 minutes, until pears are tender.
3. Transfer pears to a serving dish or bowls, cut sides up. Add cider, raisins and nutmeg to skillet and return to medium-high. Simmer rapidly for 4 to 6 minutes, until reduced to 1 ⁄4 cup. Add remaining butter and salt; swirl to melt. Remove from heat.
4. Pour glaze over pears. Sprinkle with hazelnuts and serve.

Chocolate Brownies

1 medium sweet potato
10 Medjool dates, pitted
About 3 cups boiling water
1 large egg
1⁄4 cup olive oil
2 tsp. vanilla
1⁄2 cup superfine almond flour
1⁄4 cup unsweetened cocoa powder
1⁄2 tsp. baking soda
1⁄2 tsp. kosher salt
1⁄2 cup dark chocolate chips, melted

Directions:

1. Heat oven to 400°F. Grease an 8″ square metal baking pan. Line with parchment paper, leaving 1″ overhangs.
2. Prick sweet potato with a fork. Bake on a small rimmed sheet pan for 40 minutes. When cool enough to handle, scoop out flesh and measure 3⁄4 cup.
3. Reduce oven to 350°F. Put dates in a small bowl. Cover with boiling water by 1″; let stand for 10 minutes. Drain.
4. In a food processor, purée dates and sweet potato. Pulse in egg, oil and vanilla, then the next 4 ingredients, then chocolate.
5. Pour batter into pan. Bake for 30 to 35 minutes.
6. Cool in pan on a wire rack. Lift brownies out with parchment. Dust with cocoa powder. Slice and serve.

Sweet Potato Caramel Corn

1 small sweet potato
1 tbsp. olive oil
1⁄2 cup popcorn kernels
1 tbsp. coconut oil
1⁄3 cup honey
1⁄2 tsp. cinnamon
Kosher salt, for sprinkling

Directions:

1. Heat oven to 400°F. Prick sweet potato with a fork. Bake on a small rimmed sheet pan for 40 minutes. When cool enough to handle, scoop flesh into a food processor and purée. Measure 1 ⁄2 cup.
2. Reduce oven to 350°F. Line 2 large rimmed sheet pans with parchment paper. In a large pot, heat olive oil over medium. Add popcorn, cover and wait for it to start popping. Once it does, shake the pot often until popping slows. Divide between pans.
3. In a small nonstick skillet, melt coconut oil over medium. Add sweet potato purée and honey; cook, whisking for 5 minutes. Remove from heat and whisk in cinnamon.
4. Scrape mixture over popcorn and toss. Spread popcorn into single layers. Bake for 15 minutes. or until sweet potato caramel is set. Immediately sprinkle with salt. Cool completely, then serve.