Heat the oven to 325ºF
On a sheet pan, spread the pecans in an even layer; cook in the oven until lightly toasted, 6 to 8 minutes. Transfer to a plate to cool; wipe out the sheet pan and leave the oven on for the fritters. While the pecans toast, prepare the fritters.

• Trim the ends from the sweet potatoes; peel them and grate, using the coarse holes of a box grater.
• Trim the root ends from the scallions; thinly slice the scallions crosswise.

In a colander, rinse the grated potatoes under cold water until the water runs clear, about 1 minute. Wrap the grated potatoes in a kitchen towel and squeeze dry. In a large bowl, combine the potatoes with the scallions, eggs, fritter spice blend, and 1 tablespoon of the yogurt. Season generously with salt and pepper. Mix well. If the mixture seems dry, stir in up to ¼ cup water, 1 tablespoon at a time, until just moist.

In a pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches, spoon in the batter about ½ cup at a time, pressing lightly with the back of a spatula to make 3 to 4 fritters about 3 inches wide and about ¼ inch thick. Cook until brown and crisp, 4 to 5 minutes per side. Transfer to a paper-towel-lined sheet pan; keep warm in the oven while you cook the remaining fritters (makes 6 to 8 fritters total). While the fritters cook, prep the slaw.

• Trim the ends from the Brussels sprouts; cut the sprouts in half, then thinly slice.
• Cut the apple into quarters; cut away the core and thinly slice the quarters crosswise.
• Coarsely chop the pecans.

In a large bowl, combine the Brussels sprouts, apple, and pecans with the vinegar and 2 tablespoons of oil. Toss to coat. Season to taste with salt and pepper.

Transfer the fritters and slaw to individual plates. Top the fritters with the remaining yogurt and serve.