Preheat the oven to 425°F (218C). Prick the sweet potatoes all over with a fork and bake directly on the rack until tender, about 50-60 minutes. Allow to cool.

Once cool, peel away the sweet potato skin, place the potatoes in a medium-size bowl, and mash well. Stir in the parmesan cheese, garlic, and a pinch each of salt and pepper.

Combine the Panko and chili powder in a shallow bowl. Line a baking sheet with parchment paper.

Form the sweet potato mixture into small cylinders, roll them in the crumbs to coat, and place on the baking sheet. Brush/mist with olive oil.

Bake for 15 minutes, flip, and bake another 10-15 minutes until golden and crisp.

Melt the butter in a small skillet over medium heat. Add the herbs and cook for 30 seconds until fragrant. Drizzle the butter over the tater tots.

Place cucumber slices in a pitcher of water to infuse it. Serve over ice if desired.

Combine all the Greek yogurt ranch ingredients in a bowl or glass jar. Taste, adding salt and pepper as needed.

In a bowl, combine the chicken, buttermilk, and ¼ of the hot sauce. Toss well to coat.

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Combine the corn flakes crumbs, cheese cracker crumbs (if using), ⅗ of the fajita seasoning, and black pepper in a medium-size bowl. Stir to combine.

Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Make sure not to crowd your pan; if necessary, use two baking sheets. Lightly brush/drizzle the chicken with olive oil.

Bake for 15-20 minutes or until the chicken is cooked through.

Meanwhile, make the black pepper sauce by stirring together the melted butter, the rest of the hot sauce, remaining fajita seasoning, and a pinch of black pepper.

Serve the chicken with the black pepper sauce alongside the Greek yogurt ranch for dipping. Enjoy with tater tots, with ketchup and additional herbs if desired, and cucumber water.