Place sweet potatoes in a small pot, bring to a boil for 25 minutes.
Heat a small skillet on medium heat, add oil, when hot add bacon to brown, about 5 minutes.
Now add collard greens, and parsley, add another 1 tbsp oil. Add garlic, another 1 min. Next, add tapioca starch, mix well, making sure it doesn’t clump.
Add milk, cream and rest of seasoning, let simmer for ten minutes.
Season salmon, Heat another skillet on medium heat, add oil.
When hot, sear salmon skin side up for 5 min, skin side down an additional 3 minutes.
Place drained sweet potato, cream, ghee, and salt in a blender. Puree sweet potatoes until smooth.
To plate, add sweet potatoes to a bowl or plate, top with salmon and cream. Enjoy.