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White Sweet Potato Crisps with Ricotta and Scallion
4
Steps
- 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.
Originally published at Bonappetit.com. Reproduced for personal collection.
