1. Heat oven to 400 degrees F. Pierce sweet potatoes with a fork a few times and place directly on oven rack. Bake at 400 degrees F for 45 minutes or until tender. Slice potatoes in half and spoon flesh into a bowl, discarding skin. Mash with yogurt spread.
2. In a small bowl, combine paprika, salt, pepper, onion powder and garlic powder. Stir 3/4 teaspoon of mixture into sweet potatoes. Cover and keep warm.
3. Rub remaining spice mixture on both sides of fish. Heat oil in a large nonstick skillet over medium-high heat. Cook fish for 4 minutes per side or until cooked through.
4. Serve fish and sweet potatoes with Hearty Collard Greens.