Charred Sweet Potatoes with Pickled Shallots, Pistachios, and Ricotta Salata

Ingredients

• 4 medium sweet potatoes, scrubbed
• ¹⁄₄ cup olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper, to taste
• ¹⁄₃ cup red wine vinegar
• 2 shallots, thinly sliced
• 1 clove garlic, thinly sliced
• ¹⁄₂ cup pistachios
• 1 ¹⁄₂ tsp. smoked paprika
• 3 tbsp. crumbled ricotta salata
• 1 tbsp. roughly chopped mint
• 1 tsp. minced chives
• 1 tsp. roughly chopped parsley
• Zest and juice of 1 lemon
• Maldon flake sea salt, for garnish