Loaded Sweet Potato

My housemate introduced me to sweet potato a few weeks ago when she cooked me a romantic dinner of stuffed chicken, roasted vegetables and sweet potato wedges. I was skeptical at first- they look far too luminously organge for my liking. It's like yellow tomatoes- tomatoes are red, not yellow. Potatoes are not bright orange. Cabbage is not red.
Well anyway, I'm now a complete convert and have been harassing her every dinnertime with what I think are pefectly legimate questions. Our evenings have sounded something like this: "Can I bake it?" "Do I really keep the skin on?" "Can you peel the skin off for me anyway?" "It sounds like it's going to blow up, are you sure 10 minutes in the microwave is legit?" I think she's starting to regret ever getting me to try it...
I bought a whole pack from Lidl the other week and have spent the past few dinnertimes concoting various sweet potato dishes but this is by far the best. It makes for a far more flavoursome and indulgent-feeling take on a jacket potato. You'll never look at tuna jackets in the same way ever again!

Loaded Sweet Potato

Ingredients (Serves 1)

• 1 sweet potato
• 1 1/2 tbsp creme fraiche
•  1 tbsp pesto
• 1 fillet of salmon
• Splash of cooking oil

Method:

• Preheat the oven to 180 degrees celsius. Wash the sweet potato under a tap then stab several times with a fork. Put in the microwave for 5 minutes on high. Meanwhile, mix together the creme fraiche and pesto in a bowl.
• Once the 5 minutes is up turn over the sweet potato then put back in the microwave for a further 5 minutes. Meanwhile heat a frying pan on a medium to low heat with a small amount of cooking oil, then fry the salmon fillet on a low heat for about 8 minutes depending on how high the heat is. Turn over every minute or two using a spatula to ensure one side doesn't burn.
• When the sweet potato is finished in the microwave take it out very carefully and use oven gloves- it will be very hot! Transfer to a baking tray and smother with the pesto and creme fraiche sauce then bake in the oven for about 4 minutes.
• Take out the oven, cut up the salmon into bite-sized chunks and spread over the top of the sweet potato jackets.