Sweet Potato and Onion Tempura With Chive Mayo

This Thanksgiving, skip the casserole and give your sweet potatoes the crunchy tempura treatment instead. The vegan batter (consisting of all-purpose flour and cornstarch) relies on cold seltzer to produce a light and crisp tempura. Don’t be tempted to overmix it—a few lumps are fine. Also, make sure the oil stays hot enough. If the temperature dips too low, you’ll end up with a soggy crust. (Feel free to adjust the heat while you cook.) Tempura is best eaten right away, so gather your guests and dig in as soon as it’s cool enough to handle. To make the entire dish vegan, use a plant-based mayonnaise for dipping.