• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice sweet potato into 1/2-inch pieces. Quarter lemon.

• Toss sweet potato on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. • Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.

• While sweet potato roasts, in a medium bowl, whisk together mayonnaise, mustard, juice from half the lemon, and 1/2 tsp sugar (3/4 tsp for 4 servings). Slowly drizzle in 1/4 cup olive oil (1/2 cup for 4), whisking continuously until combined. Taste and season with salt and pepper.

• In a second medium bowl, combine ricotta, panko, Parmesan, half the tempura mix (all for 4 servings), 1/4 tsp salt (1/2 tsp for 4), and a pinch of pepper. Stir in 6 TBSP water (12 TBSP for 4) until thoroughly combined.

• Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium- high heat. Once oil is hot enough that a drop of batter sizzles when added to pan, add scant 1⁄4-cup scoops of batter and lightly press down with a spatula to form 6 1/2-inch-thick fritters (12 for 4 servings). (TIP: Don’t overcrowd the pan; you may need to cook in batches!) Cook until golden brown and crisp, 2-3 minutes per side. • Transfer fritters to a paper-towel-lined plate.

• In a large bowl, toss spinach and sweet potato with as much dressing as you like. Taste and season with salt and pepper if desired. • Divide salad between bowls. Top with fritters and drizzle with any remaining dressing. Sprinkle with almonds and serve with remaining lemon wedges on the side.