White Sweet Potato Crisps with Ricotta and Scallion
Gentl & Hyers
This ingenious way to prepare sweet potatoes will make you take back every bad word you ever said about them. This recipe is from Lord Stanley, one of the Hot 10, America's Best New Restaurants 2016.
Recipe information
Yield
4 Servings
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
Preparation
Step 1
Mix ricotta and lemon juice in a small bowl; season with salt and pepper; set aside.
Step 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.
Step 3
Serve sweet potato crisps topped with lemon ricotta and scallions.
Nutrition Per Serving
Calories (kcal) 190 Fat (g) 13 Saturated Fat (g) 5 Cholesterol (mg) 25 Carbohydrates (g) 12 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 6 Sodium (mg) 55