Cheese-Stuffed Sweet Potatoes over Citrus Salad

Peel the sweet potatoes and slice into ¾-inch (2-centimeter) rounds.

Using a sharp knife, slit each slice in the center, almost to the end, to form a pocket for the filling. (In order to get uniform-sized slices, you can use a 2-inch cookie cutter.)

Place the sweet potato rounds in a pot of water and bring to a boil. Lower the flame and cook for 7 more minutes. Drain and cool well.

Mix the filling ingredients in a bowl. Gently fill the middle of each sweet potato round with 1 teaspoon of filling and close. (If the slices come apart, that’s okay, but it’s important to close them well.)

Beat eggs and salt in a bowl with a fork, and place bread crumbs in a separate bowl.

In a pot, heat enough oil to semi-deep fry.

Dip the sweet potato sandwiches into the egg mixture and then into the crumbs.

Fry until golden on both sides. (Make sure that the oil isn’t too hot so the sweet potato has enough time to soften.)

Mix the lettuce, cabbage, and carrot slices in a serving bowl.

Combine all vinaigrette ingredients in a small dish.

Pour the dressing over the vegetables and top with orange or grapefruit segments and pomegranate arils. Arrange sweet potato sandwiches on top and serve.