|Salt and pepper|
|Cooked salmon, broken into chunks|
|Sour cream, creme fraiche, or crema Mexicana|
|Fresh spinach leaves|
|Becca's Petites Flambeaux Mix|
Heat oven to 400° F.
Pierce sweet potato several times with the tines of a fork. Place the sweet potato on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes.
While potato is baking, heat shishito peppers in medium size skillet until bursting and softened. Remove from heat and set aside.
Remove potato from oven and split in half. Season with salt and pepper.
Top with salmon and a dollop of your choice of sour cream, creme fraiche, or crema.
Place on bed of spinach and surround with shishito peppers.
Sprinkle with Becca's Petites BOUCHEES Flambeaux Mix. Garnish with scallions.