Heat oil in a small saucepan over medium heat.

Using your peeler, peel sweet potato into thin strips. Drop a few potato strips at a time into the hot oil and fry until they curl up a bit and the edges are golden and crisp, about three to four minutes. Remove from oil and let drain on a paper towel-lined plate.

Meanwhile, grease a grill pan with non-stick cooking spray.

Add pastrami and cook until pastrami is crunchy. Cut into 2-inch pieces and set aside.

Combine vinegar, salt, sugar, mustard, and garlic in a medium bowl or jar. Blend using an immersion blender.

Slowly add in the oil and blend.

In a large bowl or on individual plates, combine Romaine lettuce and red onion. Top with pastrami pieces and sweet potato strips.

Serve with dressing on the side.  (You will have extra. Reserve remaining dressing for next time.)