White Sweet Potato Crisps with Ricotta and Scallion

Ingredients

• ¾ cup whole-milk ricotta
• 1 teaspoon fresh lemon juice
• Kosher salt, freshly ground pepper
• Vegetable oil (for skillet)
• 1 large white sweet potato, peeled, very thinly shaved lengthwise on a mandoline
• Olive oil (for drizzling)
• 2 scallions, green parts only, thinly sliced on a steep diagonal

Steps

1. Mix ricotta and lemon juice in a small bowl; season with salt and pepper; set aside.
2. Lightly brush a large cast-iron skillet with vegetable oil and heat over high. Working in batches, arrange sweet potato slices in a single layer in skillet and cook, turning once, until charred in most spots and crisp, about 2 minutes. Transfer to a large bowl. Drizzle lightly with oil; season with salt.
3. Serve sweet potato crisps topped with lemon ricotta and scallions.