vegetarian thanksgiving

Wild Rice Stuffed Acorn Squash makes a great vegetarian (or vegan) Thanksgiving main dish, or a delicious dinner for any chilly fall evening!

Wild Rice Stuffed Acorn Squash

acorn squash (3 lbs. total) (3.01)

salt (0.01)

⅛ tsp pepper (0.01)

wild rice blend (uncooked) (0.72)

vegetable broth (0.13)

Tbsp butter* (0.28)

onion

celery

apple (0.70)

½ tsp dried sage (0.05)

½ tsp dried thyme (0.05)

salt (0.02)

¼ tsp pepper (0.02)

walnuts (0.30)

cranberries (0.22)

Tbsp chopped fresh parsley (0.05)

Combine the wild rice blend and vegetable broth in a pot. Place a lid on the pot and bring the broth up to a boil over high heat. Once it reaches a boil, reduce the heat to low, and let the rice simmer for 45 minutes.

Preheat the oven to 400ºF. Cut each acorn squash in half lengthwise and scoop out the seeds. Season the cut side of each squash with a pinch of salt and pepper. Place the squash on a parchment lined baking sheet, cut side down. Bake in the preheated oven for 20 minutes.

While the rice is cooking and squash is baking, begin the rest of the filling. Dice an onion and add it to a deep skillet with the butter. Sauté the onion over medium heat until soft. While the onion is sautéing, finely chop the celery. Add the celery to the skillet and continue to sauté for a few minutes more.

Core and dice the apple, then add it to the skillet, along with the sage, thyme, salt, and pepper. Continue to sauté for a few minutes more, or just until the apple is slightly softened.

When the wild rice is finished cooking, add it to the skillet with the onion, celery, and apples. Also add the walnuts, cranberries, and chopped parsley. Stir to combine.

Turn the acorn squash over so the cut side is facing up (you can either leave them on the baking sheet or place them in a casserole dish). Fill the cavities in the squash with the wild rice mixture. Return the stuffed squash to the oven and bake for an additional 20 minutes. Serve hot.

This sweet potato casserole is one of our favorite vegan thanksgiving recipes!

Vegan Thanksgiving Recipes: Sweet Potato Casserole

sweet potatoes

extra-virgin olive oil (more

almond milk (more if necessary)

ginger

sea salt

black pepper

sage leaves

whole rolled oats

pecans (more for garnish)

walnuts (more for garnish)

½ garlic clove

maple syrup

olive oil

thyme leaves

rosemary

Preheat the oven to 425°F. Line a baking sheet with foil and brush an 8x11-inch baking dish, or similar, with olive oil.

Use a fork to poke a few holes into the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.

Make the crumble topping: In a food processor, place the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, and salt and pulse until just combined. Remove and set aside.

Scoop the cooked sweet potato flesh out of the skins and place in a food processor. Add the olive oil, almond milk, ginger, salt, and several grinds of pepper and process to combine. Spread the mixture into the baking dish.

Sprinkle with the crumble topping, additional nuts, and sage. Drizzle with olive oil and bake 20 minutes or until the topping is browned and crisp.

This Vegan Stuffed Acorn Squash is loaded with a delicious stuffing made with apple, sautéed kale, sweet dried cranberries, and crunchy pecans, and makes the perfect vegan Fall dinner or vegan Thanksgiving main dish!

Vegan Stuffed Acorn Squash

acorn squash (sliced in half, seeds removed)

olive oil (divided)

celery ((from about 5-6 large celery stalks))

garlic (minced)

kale (stems removed and torn into small pieces)

apple

salt and pepper (to taste (about ½ teaspoon each))

croutons (omit,

cranberries

pecans

herbs, sage and thyme

Roast acorn squash.

Preheat oven to 400 degrees Fahrenheit. Brush the inside of the halved cleaned acorn squash with about 1 tablespoon of olive oil and place on the roasting pan cut side up. Roast at 400F for 30 minutes, or until the acorn squash is fully cooked and easily pierced with a fork.

Make the stuffing.

Meanwhile, heat 1 tablespoon of olive oil in a pan. Saute the chopped onion, minced garlic, and sliced celery over medium heat for about 5-8 minutes.

Add the kale, apple, and herbs.

Add the torn kale, chopped apple, fresh herbs, and stir. Cover and allow the kale to cook down for about 5 minutes, stirring every couple of minutes. Season with salt and pepper to taste.

Add the croutons, dried cranberries, and chopped pecans.

Add the croutons, dried cranberries, and chopped pecans and stir. Taste the mixture to make sure it&#039;s seasoned well enough!

Roast the stuffed acorns squash.

Lower the oven temperature to 350F. Carefully transfer the vegan stuffing mixture into each half of the butternut squash. Roast for 5-8 minutes, or until everything is heated through. Allow to cool for 5 minutes and serve warm.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1603391790/jkyxzxjkvvzhhhj5vfsc.mp4

Looking for the perfect vegan Fall dinner? Make this Vegan Stuffed Acorn Squash! This roasted acorn squash is loaded with a delicious stuffing made with apple, sautéed kale, sweet dried cranberries, and crunchy pecans!

Indian cooking is filled with one-pan sabzis that come together fast and deliver big, complex flavor. This variation on a potato and green bean sabzi has a twist: almond butter, which gives the vegetables a nutty, almost tempura-like coating, made fragrant with warm spices, ginger and garlic. The green bean and potato combination makes for a nice contrast of textures, but you can easily make swaps: potatoes for sweet potatoes, green beans for broccoli. Chaat masala — a salty, tart and delightfully funky spice blend — is widely available in South Asian grocery stores or online and is well worth having in your pantry to give sabzis like this one some extra sparkle.

https://static01.nyt.com/images/2023/10/20/multimedia/PK-almond-butter-green-bean-sabzi-zqfl/PK-almond-butter-green-bean-sabzi-zqfl-videoSixteenByNineJumbo1600.jpg

David Malosh for The New York Times. Food Stylist: Cyd Raftus McDowell.

Crispy Green Bean and Potato Sabzi

neutral oil or olive oil

russet potato, diced into ½-inch pieces

coarse kosher salt (such

green beans,

coriander

cumin

garlic cloves,

(½-inch) piece ginger, minced

almond butter

Lime juice,

Chaat masala (optional),

Rice or roti (optional),

NYT Cooking

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In a large (lidded) nonstick skillet over high heat, warm the oil. Once the oil is hot, add the potato and half the salt and let cook, undisturbed, until the cubes develop a golden-brown crust on the bottoms, 3 to 5 minutes.

Lower the heat to medium, give the potatoes a toss and add the green beans, the remaining salt and ¼ cup of water. Cover and let cook for about 3 more minutes, until the beans are starting to soften but still a little crunchy, and the potatoes have a little firmness but can be pierced with a fork.

Add the coriander, cumin, pepper, garlic and ginger. Toss to coat the potatoes and green beans, then let cook until you can smell the strong fragrance of the spices, ginger and garlic, about another minute.

Turn the heat down to low, stir in the almond butter, and as it melts, toss it with the vegetables to coat. Cook the sabzi for another minute or two, just to let the almond butter dry out a little and form a crust on the vegetables.

Remove the pan from heat, and sprinkle the top with lime juice and a light dusting of chaat masala, if using. Serve by itself, or with rice or roti alongside.

Cooked exactly as described. The potatoes, cut up into small cubes, cook just fine.

I followed the recipe and thought it was so easy and delicious. 
I added some cappers in the end and thought it added a very nice touch!

I could eat this every day. It smells good, it feels healthy, my house smells good after I cook it. My family eat it all

Wonderful recipe - increase amounts of spices. Potatoes took a lot longer to cook despite microwaving them initially. Love the adding of the nut butter - it really changes the flavor.

Fantastic!   I listened to Priya this time and ground my own spices.  I do think it made a big difference (I did not do this on her Coconut Saag recipe - but I can now!). More spice heat than I was expecting which made it even better!
I made this with sweet potatoes and green beans - but I will definitely try this with many other veggies.  I ramped the heat up for the almond butter part and it went well - Also carbon steel for hight heat Yo!

Easy and delicious. Will make again. Did potatoes in airfryer and added at the end to coat in seasoning and they were cooked through and stayed crunchy.

I substituted a sweet potato, and slightly pre-cooked both vegetables, but followed directions otherwise.  The taste was just not to my liking.  My husband thought it would be better with a regular potato, as called for.  I would not cook it again.

can i substitute chickpeas for the potatoes for some protein?

I keep coming back to this recipe and find it unexpectedly delicious and satisfying - and easy to make.

After reading you-all's notes, I cubed the potato and put all the cubes, covered in water, in the microwave for 3 min. That got them soft on the surface and then I drained them fairly dry. Followed the rest of the recipe and it was quite good. I also looked online for Chaat Masala recipes and made some minus a few spices I didn't have. Still tasty though.

@C Yes, and it’s even better the next day.

Can this be made a day in advance and reheated? Anyone try that?

I made this last night.   Incredibly tasty, but textually a little bland.  Maybe the addition of sliced almonds will help next time.

This was very delicious. I sauteed some onion first, removed it then started with potatoes which I microwaved first for 3 minutes. Followed recipe, taking longer to steam green beans to al dente. Added veggie broth instead of water and needed more to get to right texture. Used spices and tijan. Added sauteed onions when added mixed nut butter. Wonderful flavor when finished.

I wonder if adding paneer to this recipe would make this recipe a bit more filling.

Really excellent and very easy to make. I ended up using a half oregano/half cumin mixture as a sub for the coriander. Maybe the dish would've been a tad more flavorful if I'd had coriander on-hand, but it was still delicious even with that substitution! Potatoes turned out perfectly when cooked as directed. I wouldn't recommend serving this as an entree as it's a small dish, but it works perfectly as a side/starter or as part of a tapas spread. Would absolutely make again!

I usually hit spuds for 3-4 minutes in the microwave before frying. It doesn’t really soften them, but gets them hot so they have a head start before going into the skillet.

I always parboil potatoes before pan-cooking them so they’re not underdone. Just make sure you don’t boil the cut potatoes too long, they’ll absorb the water and then less absorb the lovely flavors in your sabzi. I cut them to the size I plan to serve them in & boil the water before adding them. For smaller cubes 5-7 minutes should be more than enough.

Lovely dish, even though I slightly undercooked the potatoes. Next time, I’d experiment with a different variety of potato. The nut butter brings it all together. Worked well with roti.

I realize that the chaat masala is optional, and as I really don't have room for any more spices, is there some acceptable substitute? How would Garam Masala be?

Sunflower seed butter is a good substitute for almond butter for those who can’t eat nuts.

In response to the person wanting to substitute something for the chaat masala—I would not sub graham masala alone. Instead a squeeze of lime. Or so tajin (chili-lime seasoning) Chaat masala has a mix of bright and sweet and savory. It really is delightful and worth trying someday. My favorite part is the dried mango powder—which should give you an idea of the flavor profile.

Love the sound of this recipe and the comments, but all my non-stick cookware says NOT to use high heat.  How about a seasoned cast iron pan?

This recipe was so tasty! I didn’t have almond butter so I subbed in tahini. It worked perfectly!

Hmmm.  I loved the flavor but the almond butter did not make a "tempura-like" coating on the beans.  I suspect the timing of the steps of this dish is very critical -- and I probably got it wrong.  My beans and potatoes both were overcooked and mushy.  In the future I might cook the potatoes and beans separately, then finish them together with the almond butter.  It seems to me that trying to get the potatoes and beans cooked correctly when cooked together is almost impossible.

Although I worried at every turn—was my pan nonstick enough? was I going to get the potatoes browned? was the heat too high? was my spice mixture too strong?—the dish turned out beautifully (even though I substituted peanut butter!). The potatoes were perfectly cooked, as were the green beans, and the spices were heavenly. (Don’t forget the lime.)

I'm gonna try w/garbanzos instead of potatoes...

Wow...I'll never go back to how I made green beans before I tried this recipe! What an amazing flavor! And super easy too!

Chaat masala is quite different than garam masala -- it adds a funky sour and salty note due to the green mango powder (amchur) and black salt. Someone else suggested tajin, which has similar notes. Otherwise, maybe pomegranate seeds, sumac, or just a little more lemon juice.

I used two potatoes. Served with brown  basmati rice. Excellent! 
I couldn’t find chaat masala, so I used garam masala plus lime juice. (I read that garam masala is a base for chaat masala plus a sour or citrus.)

I did not want potatoes, so doubled the green beans and otherwise made as written (minus the water phase). Fast, delicious.

https://vp.nyt.com/video/2024/05/07/118190_1_PK-green-bean-sabzi-CV_wg_480p.mp4

The New York Times

“Hot. This is my cross to bear, which is I never wait for food to cool down. So I just live in a permanent state of burnt tongue. It’s fine.” [MUSIC PLAYING] “Hi. My name is Priya. We are in ‘The New York Times’’ studio kitchen. And today, we are making my crispy green bean and potato sabzi. Sabzis are basically the bedrock of my cooking. It is vegetables that have been seasoned and flavored and super-powered. Hardy potatoes. Snappy green beans. It’s got the spices. It’s got the acid. It’s got the richness. If you’re a slow cook, you can make this in 20 minutes. If you are cruising, you could probably make this in 10 minutes. If that’s not a selling point for dinner, I don’t know what is.” [MUSIC PLAYING] “I’m always thinking, how can I make a sabzi feel like a full meal? And one day, I was at home. My mom was cooking dinner. And I tasted the sabzi she’d made. And it tasted nuttier, more filling, more hearty. And I was like, what did you do? And she was like, I put a spoonful of almond butter at the end. And it was like -- blew my mind. The first thing you want to do is brown your potatoes. So we’re going to put the oil in a pan. Zhuzh that around a little bit. Add your potatoes. This is, really, the hardest part for me in cooking, which is putting something in a pan and not messing with it. Why is that so hard? The key to these potatoes getting nice and brown is literally just set it and forget it. So put your potatoes in, make sure your heat is appropriately high, and salt them with half of your salt, and then forget about it. Isn’t that the official slogan of Brooklyn? I feel like I’ve driven along the BQE and seen that sign. I’m just going to let these cook for a couple of minutes. Yeah. You’re just waiting. There’s really nothing you can do. Maybe cut your green beans. Mince your garlic. Mince your ginger. Pans, sadly, have hotspots, so you might need to just -- these are great. Oh, look at that beautiful browning. By distracting ourselves for just a few minutes, we got that nice crust. All right. Add our green beans, the rest of the salt. And I’m going to add a little bit more salt because it doesn’t seem like this is enough salt. Give those a toss. Oops. Water. And this is just to create a little bath for the beans. Let these cook for a couple of minutes. We’re in the homestretch, folks. O.K., I have a feeling this will probably be done. Yeah. They’re good. This is all cooked. I’m going to give it a little bit more salt. And now we’re going to add our spices and aromatics. Pepper. Cumin. Coriander. And I would strongly recommend, if you can, mash these in a mortar and pestle and get a nice, coarse ground. That’s going to be better than the powdered stuff. Starting with whole -- always better. I’m just an evangelist for whole spices. Ginger and garlic. Be generous. I like adding the ginger and garlic toward the end of the recipe because I find that it gives a little bit more brightness and freshness rather than garlic that you cooked at the beginning and then layered flavors on top of that. I’m now adding my ginger, garlic toward the end of cooking, and I’m into it. This is nice and mixed. And now for the magic ingredient, our almond butter. I’m using almond butter. You can use peanut butter. You can use, probably, cashew butter. I think any nut butter will work. I’ve only used peanut butter and almond butter. But try the other butters. Let me know what you think. Pistachio butter might be a little weird, but, you know, that could also -- it could work. And then you’re just going to, basically, melt the nut butter into the sabzi. It’ll just wilt and submit to the sabzi. And you want to just slowly toss it and let it coat everything. It’s going to make this really nice, crispy, delicious coating. The almond butter just goes like woop in the pan. I also love that the almond butter creates these clumps of flavor. So you get a clump of ginger and garlic and coriander as you’re eating it. All right. So I’m just going to give this a little taste for seasoning. I’m going to add just a touch more salt. Give this a toss. Lime juice. If you’re me, you’ll add the full half. If you are more acid averse, do as you please. If you taste a sabzi and you’re like, ugh, man, this is a little more lackluster than I thought, just add chaat masala. JACM, that is my cardinal rule for spicing up anything that just needs a little bit of energy. If you’re not familiar with chaat masala, it is one of my all-time favorite spice blends. It’s funky. It’s salty. It’s got a lot of depth. I like it because it gives you salt and tart flavors and spicy flavors all in one. And that is pretty much it. All right. It’s delicious. Cut. Wrap it. We’re good to go.” [MUSIC PLAYING] “We’ve cooked our green beans. We’ve plated them. I’ve added even more chaat masala. You can eat these with roti or rice. I love fresh roti swiped with some butter or ghee. That is how I grew up having the sabzi, and that’s how I’m going to eat it now. Let’s take a little piece. Mmm. Mmm. Just give me a minute. [LAUGHS] Mmm. This is just such a good standby. You literally could make this your entire dinner if you wanted to. One thing that I have done that I think would be really great is to turn these leftovers into breakfast tacos. Scramble some eggs, a little salt and pepper, wrap this up, a little salsa. Salsa verde would taste delicious with this. Mmm. Anything else? Oh, right. For more recipes like this and a trove of other brilliant ways to solve your weeknight dinner dilemma, you can head to NYT Cooking.” [MUSIC PLAYING]

https://vp.nyt.com/video/2024/05/27/118970_1_Crispy-Green-Bean-and-Potato-Sabzi-Vertical-Video_wg_480p.mp4

The New York Times Cooking

https://static01.nyt.com/images/2024/06/02/autossell/2023_09_06-PK-Green-Beans-and-Potato-Sabzi/2023_09_06-PK-Green-Beans-and-Potato-Sabzi-videoSixteenByNineJumbo1600.png

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This is my green bean and potato sabzi. And like many of my favorite dishes, it came straight from the brain of my mother. The secret ingredient in this dish is almond butter. Almond butter just brings this sabzi to a whole other dimension. It adds nuttiness. It gives it this dry, crispy coating. The flavors are so complex, but it only took you 10 minutes to put together. Mmm.

Inspired by the Greek tradition of frying a whole block of feta, these versatile flaky pastries offer a delightful blend of salty, tangy and sweet flavors. The creamy feta and zesty preserved lemon create a harmonious filling that's both comforting and indulgent. With just a handful of ingredients (including handy store-bought puff pastry), these turnovers are a quick and easy starter perfect for dinner parties or a casual weeknight gathering. They may also be enjoyed as a snack or on-the-go meal at room temperature. Store leftovers in an airtight container or bag in the refrigerator for up to 3 days, and reheat at 400 degrees for 10 minutes. And for a bite-sized treat, consider turning them into finger food appetizers by using smaller pastry sheets and dividing the filling accordingly.

https://static01.nyt.com/images/2024/10/15/multimedia/NB-Preserved-Lemon-Feta-Turnoversrex-chvk/NB-Preserved-Lemon-Feta-Turnoversrex-chvk-videoSixteenByNineJumbo1600.jpg

Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne.

Savory Feta Turnovers

feta, crumbled

lemon

mint

garlic cloves, finely minced or pressed

puff pastry,

All-purpose flour,

egg, beaten

sesame seeds

honey,

https://static01.nyt.com/images/2024/10/15/multimedia/NB-Preserved-Lemon-Feta-Turnoversrex-chvk/NB-Preserved-Lemon-Feta-Turnoversrex-chvk-googleFourByThree.jpg

https://static01.nyt.com/images/2024/10/15/multimedia/NB-Preserved-Lemon-Feta-Turnoversrex-chvk/NB-Preserved-Lemon-Feta-Turnoversrex-chvk-mediumSquareAt3X.jpg

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Heat oven to 400 degrees. Line a sheet pan with parchment paper.

Make the filling: In a large bowl, mix together the feta, preserved lemon, mint and garlic.

Unfold the puff pastry sheet. On a lightly floured surface, run a lightly floured rolling pin over the pastry sheet to eliminate any folds. Cut the sheet into 6 equal-size squares (about 4 ½-inch squares).

Divide the filling evenly among the 6 squares, spooning about 2 ½ tablespoons onto the center of each square. (The size of the pastry sheet may vary depending on brand. To prevent filling from coming out during baking, adjust the amount of filling to the size of your squares; do not overfill.) Fold one corner over the filling to meet the opposite corner to form a triangle, then seal the edges by pressing down with the tines of a fork.

Place the turnovers on the lined sheet pan, leaving about 1 inch between them. Brush their tops with the egg, sprinkle with sesame seeds and bake 20 to 25 minutes, until golden brown.

Let rest for 5 minutes before serving with a drizzle of honey on top of the turnovers.

Really easy and flexible. I did not require as much baking time as the recipe required so perhaps keep an eye.

This was very tasty.  I made the turnovers bite sized so I got 16 out of this recipe.  I used the finely chopped preserved lemon which added a bright tangy dimension,  in place of the garlic cloves, I used homemade Toum.  In place of the mint, I added Zatar.

Delicious with oregano instead of mint. Planning on serving with a side of Taziki.

I'm rating this 1 star. I love preserved lemon, but this was just bad. The turnovers looked good coming out of the oven, but I had to throw the whole thing out, including the additional leftover spiced crumbled feta which was too much for the recipe. A mistake

Preserved lemons made from Trader Joe's Meyer lemons are great btw. They are easy to make and go well in a lot of other recipes

We really liked these. I didn’t have enough feta so I mixed in some blue cheese and a bit of goat cheese. Worked out great. On half the triangles I used “everything but the Bagel “ and liked that even better than the sesame seeds

I made this recipe and thought it was delicious

I used some some green onion, parsley, and lemon zest instead of the preserved lemon.  It was a delicious light lunch with a side of dressed greens

Made 18 of these with 1 package of puff pastry.  Froze them and then baked them for a party.  From frozen, they baked in 20 minutes or so and came out great! No leakage of filling,  but I sealed them with a little egg wash on the edge and used a fork to close.

@Leah Have you tried with spinach yet? I was thinking of doing the same and was wondering if it would be too moist.

These are delicious as is, but I’m going to experiment with adding some spinach and minced lamb next time and see what happens

Enough filling for 18 appetizer size, using Pepperidge Farm 17oz package of two sheets (each sheet makes 9 3" x 3"). Baked for a btw 15-18 minutes. Filling did come out on many and I had to stuff it back in. Was tasty and popular at my NYE party.

Prepared these with lemon zest instead of preserved lemon: they were great both with and without honey.

Preserved lemons are lemons that have been submerged in salt water for about a month.  Some people add a bay leaf or peppercorns to the brine.  Just rinse and chop when ready to use

I made appetizer-sized turnovers with dried dill, chopped fresh Italian parsley and just a bit of grated lemon zest. They puffed up beautifully and were yummy, and of course the honey is not an option!  Our 17-year-old grandson wouldn't stop raving about them!

I love feta and was anticipating something truly delicious, but this was just ok. They looked beautiful. Like other commenters, I also had left over filling. I’m hoping to add it to an omelet.

These were very good. I added half an onion, finely chopped, a handful of cilantro and fresh rather than dried mint and used a mix of halloumi and feta and chopped fresh lemon zest. I wished I had used a better quality all-butter puff pastry which would have really made a difference. Delicious nevertheless.

You can eliminate the preserved lemon and add fresh, chopped dill and Italian parsley, and it will be equally delicious.

It is lemon that has been "fermented" in lemon juice and lots of salt. You can make your own - although it takes about a month. Or you can find in gourmet grocery markets or online.

Just do lemon zest. Or if you have sumac that has a lemon flavor.

Really tasty. I made my own pastry as I'm gluten free, but not puff. They turned out perfectly and the drizzle of honey before eating definitely adds an extra flavour layer. Yum!

Made these twice, and they came out great.  Did not have preserved lemon the first time, but powdered lemon zest worked well. The preserved lemon gave it more of a kick, but my family preferred the zest version.

They store well in the refrigerator, and reheat well, although 8 minutes at 400 is better.

@Janet
I see no reason why you couldn’t. Phyllo is very close to puff but without the puff.  It may not be as tender but will have a nice crunch a good flavor.

What can you use to substitute for the preserved lemon? Olives?

Preserved lemons are easy to make and last ages in the fridge.  <a href="https://cooking.nytimes.com/recipes/1016212-preserved-lemons?smid=ck-recipe-iOS-share" target="_blank">https://cooking.nytimes.com/recipes/1016212-preserved-lemons?smid=ck-recipe-iOS-share</a>. Takes a few weeks to cure.

They are popular in Middle Eastern dishes like tagine, but showing up more and more. Worth the investment in a jar as they keep for a good long while and are delicious in many types of recipes. I make a non alcoholic cocktail with them that I adore.

Would you care to share that recipe, please?  Or where it could be found?  I often would like a nice cocktail without alcohol. 
Thanks

With charred skin and crispy bits, this irresistible side dish embodies the beloved dichotomy of smashed potatoes or tostones — soft inside and crunchy outside — but with the natural sweetness of the sweet potato. The key is to cut the sweet potatoes at just the right thickness — about ½ inch — so they can spread out when smashed. The optional step of sprinkling a thin layer of cheese on top before the final broil gives each piece a slight salty finish, with additional texture: Any bits that fall onto the pan become crisp and frico-like. A tangy, lime-mustard-yogurt dip or drizzle would also be welcomed.

https://static01.nyt.com/images/2024/03/01/multimedia/yf-crispy-smashed-sweet-potatoes-qgck/yf-crispy-smashed-sweet-potatoes-qgck-videoSixteenByNineJumbo1600.jpg

Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.

Crispy Smashed Sweet Potatoes

potatoes

Salt

oregano

smoked paprika

Parmesan (optional)

lime, halved

cilantro

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Heat the oven to 425 degrees and set a rack 6 inches from the broiler. On a sheet pan, toss the sweet potato rounds with 2 tablespoons of olive oil. Season with salt and the spices, tossing to coat well. Bake in the center of the oven until the largest piece is easily pierced with a fork, about 25 minutes.

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