Preheat oven to 400° F.
Place grated sweet potato in a small bowl, cover with plastic wrap and microwave for 4 minutes; let cool for 5 minutes.
Stir in Parmesan, garlic powder, butter, parsley, salt and pepper.
Heat oil in a large nonstick skillet over medium-high.
Season catfish fillets with salt and pepper on both sides. Top catfish with sweet potato mixture.
Add catfish to skillet, potato side up. Cook for 3 minutes on medium-high heat. Place skillet in oven, and cook for 10 minutes, or until sweet potato has lightly browned.
Serve with Braised Bacon Mustard Greens.
Braised Bacon Mustard Greens:
Heat oil in large pot over medium.
Add bacon, and cook until browned. Remove bacon, and add onion and garlic to bacon grease. Cook until onion begins to soften, about 6 minutes.
Add mustard greens, and sauté until wilted, about 5 minutes. Add chicken stock 1 cup at a time. Add more stock when greens are almost dry. When all stock has been added, season with salt and pepper, and stir in butter and bacon.