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He shows us how to make a Brussels sprout and apple slaw with pecans and twice-baked sweet potatoes with candied bacon.
"The apples bring a crisp sweetness to the slaw and the miso and Parmesan pack a big umami punch," says Harris.
"Sorghum adds a caramel, earthy sweetness that isn't overwhelmingly sugary. It plays well with the warmth of the paprika and traditional baking spices. Candied bacon brings a smoky sweetness and a playful crunch to the dish."
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