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Heat a Medium pan and add some oil. Add the garlic, paprika, red pepper jelly and sweet potatoes. Add ¼ tsp of salt. Sauté for 4 mins until well combined. Take it off the heat and set aside.
Make the vinaigrette by whisking the white balsamic vintager and olive oil in a bowl (add salt and pepper to taste)
To make the yogurt sauce: In a bowl, add Greek yogurt, lemon juice, salt and parsley and mix well. Set aside.
Assembly: Spread the yogurt sauce in a plate, add half of the sweet potatoes. Toss the arugula in the white balsamic vinaigrette and put on top of the sweet potatoes and add shallots. Layer with more sweet potatoes and baked pita, arugula, pomegranate seeds, crushed pistachios and top with leftover vinaigrette. Serve and devour!