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White Sweet Potato Crisps with Ricotta and Scallion

This recipe transforms white sweet potatoes into delicate, golden crisps. These are then topped with a creamy, lemon-kissed whole-milk ricotta and garnished with vibrant scallions and a drizzle of olive oil. It's a sophisticated yet simple appetizer, offering a delightful contrast of crispy and creamy textures with fresh, bright flavors.
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Servings: 4 people
Course: lunch/dinner
Cuisine: Italian
Calories: 520.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 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

Equipment

  • 1 Mandoline
  • 1 Large Skillet
  • 1 Small Mixing Bowl
  • 1 Whisk or Spoon
  • 1 Slotted Spoon or Tongs

Method
 

  1. In a small bowl, combine ricotta, lemon juice, a pinch of salt, and a grind of pepper. Mix well and set aside.
  2. Peel the white sweet potato and, using a mandoline, shave it very thinly lengthwise into uniform slices.
  3. Pour enough vegetable oil into a large skillet to reach about -inch depth and heat over medium-high heat until shimmering (around 350-375°F).
  4. Working in batches to avoid overcrowding, carefully add sweet potato slices to the hot oil.
  5. Fry for 1-2 minutes per side, or until golden brown and crispy.
  6. Using a slotted spoon or tongs, transfer the fried crisps to a plate lined with paper towels to drain excess oil. Immediately season with kosher salt.
  7. Arrange the warm sweet potato crisps on a serving platter.
  8. Spoon a dollop of the prepared ricotta mixture onto each crisp.
  9. Drizzle lightly with olive oil and scatter the thinly sliced scallion greens over the top.
  10. Serve immediately to enjoy the best texture.

Notes

Achieving consistently thin sweet potato shavings with a mandoline is crucial for ultimate crispness. For best results, consider soaking the shaved sweet potatoes in cold water for 15-20 minutes to remove excess starch, then pat them completely dry before frying. When frying, maintain a consistent oil temperature (around 350-375°F / 175-190°C) and avoid overcrowding the skillet to ensure even browning and crisp texture. Immediately season the crisps with kosher salt after removing them from the oil. The ricotta mixture benefits from a good pinch of salt and pepper; a tiny grating of lemon zest can further brighten its profile. For an extra layer of flavor, a pinch of red pepper flakes can be infused into the hot oil before frying or sprinkled over the finished dish.