• 6 cups 1/2-inch-diced sweet potatoes (4 to 6 large sweet potatoes; leave the skin on it adds more beneficial fiber but peeling is an option)
• 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper
• 2 cups loosely packed baby arugula
• 4 scallions, white and light green parts only, thinly sliced
• 1/4 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 2 tablespoons grated Parmesan
• Add nuts or seeds of choice (optional)

Preheat the oven to 400 degrees F. Spread cooking oil over baking sheets Toss the sweet potatoes in a large bowl with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake for 20 minutes. Stir the potatoes and continue to bake until fork-tender, an additional 15 to 20 minutes. Let cool completely. In a large bowl, combine the cooled sweet potatoes, arugula and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan; season with salt and pepper. Just before serving, toss the dressing with the sweet potato and arugula mixture to coat.

• 1/2 cup flour 
• 1/2 cup cornstarch 
• 1/2 tsp baking powder 
• 3/4 cup club soda 
• 1 medium sweet potato, peeled and shredded 
• 2 handfuls of finely chopped collard greens  
• 1/2 an onion, thinly sliced 
• 1 tbs minced garlic 
• 1/2 tsp kosher salt 
• 1/4 tsp cracked black pepper 
• 1/4 tsp crushed red pepper 
• Oil for frying  

Set a baking sheet lined with paper towels and preheat your oven to 200 degrees. In a large bowl, whisk together the flour, cornstarch, and baking powder. Add the club soda, whisking until a smooth batter is formed. 

Add the sweet potato, collards, onion, garlic, salt, pepper, and crushed red pepper to the batter and stir to coat. 

Meanwhile, heat oil in a skillet over medium-high heat. When the oil shimmers, working in batches, scoop up batter and drop into the oil. Flatten the centers of the fritters out with a spoon and fry on the first side for 2-4 minutes. Flip and fry on the second side for another 2-4 minutes, until golden brown. 

Transfer the fritters from the oil to the wire rack and sprinkle with salt. Keep them warm in a 200 degree oven until ready to serve.