1. In a large bowl, combine the grated sweet potato, finely grated onion, egg, flour, garlic powder, salt, and black pepper. Mix thoroughly until well combined.

2. If the mixture feels watery, squeeze gently in a clean kitchen towel to remove excess moisture.

3. Using slightly damp hands, scoop 2–3 tablespoons of the mixture and flatten into round patties about ½ inch thick. You should get 6–8 fritters.

4. Heat olive oil in a non-stick or cast-iron skillet over medium heat. The oil is ready when a shred of sweet potato sizzles on contact.

5. Carefully place the fritters in the hot oil, leaving space between each. Cook for 3–4 minutes per side until deeply golden and crispy.

6. Transfer to a paper towel–lined plate to drain.

7. In a small blender, combine ricotta cheese, olive oil, lemon juice, and a pinch of salt. Blend for 30–60 seconds until smooth and fluffy.

8. Gently warm the honey and stir in the chopped pistachios.

9. Arrange warm fritters on a serving plate and generously dollop whipped ricotta over each one.

10. Drizzle the pistachio honey beautifully over the top.

11. Garnish with extra chopped pistachios and fresh herbs if desired. Serve immediately.