Baked Sweet Potato with Arugula Salad
Rinse sweet potatoes, peel and cut lengthwise into 1 cm (1/2 inch) thick pins. Place on a baking sheet lined with parchment paper, drizzle with 2 tablespoons of oil and sprinkle with pepper. Bake in a preheated oven 200°C (approximately 400°F) oven for approximately 15 minutes until golden brown.
Rinse arugula, trim and spin dry. Rinse scallions, trim and cut into rings. Arrange arugula and scallions on plates and cover with olives. Mix remaining oil with vinegar in a bowl and season with salt and pepper. Pour this vinaigrette over the salad. Spread cream cheese and baked sweet potatoes on the salad and serve.