White Sweet Potato Crisps with Ricotta and Scallion

This ingenious way to prepare sweet potatoes will make you take back every bad word you ever said about them.

¾ cup whole-milk ricotta
1 tsp. lemon juice, freshly squeezed
kosher or sea salt
black pepper, freshly ground
vegetable oil, for skillet
1 large white sweet potato, peeled, very thinly shaved lengthwise on a mandoline
extra-virgin olive oil, for drizzling
2 scallions, green parts only, thinly sliced on a steep diagonal

Mix ricotta and lemon juice in a small bowl; season with salt and pepper; set aside.

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.

Serve sweet potato crisps topped with lemon ricotta and scallions.

Makes 4 servings.