with Sweet Potato Croquettes
In large bowl, combine sweet potatoes, 1/3 cup bread crumbs, cream cheese, egg substitute and milk; salt and pepper to taste. Mash until well combined. Refrigerated 30 minutes or until completely cooled.
Meanwhile, in large skillet over medium heat, cook pancetta slices until crisp; remove to paper towels to drain.
Place remaining 1/3 cup bread crumbs in shallow dish. Scoop rounded tablespoons of potato mixture; roll in bread crumbs. Set aside.
Pour enough oil into a large skillet with high sides to reach a depth of ¼ inch. Heat oil over medium heat; when hot, add croquettes, in batches; sauté, turning occasionally, 4-5 minutes or until golden brown. Remove from skillet; keep warm. Repeat with remaining croquettes adding additional oil as needed.
Toss arugula with blue cheese, nuts and vinaigrette; divide among salad plates. Top with sweet potato croquettes and pancetta.