Heat oven to 200C/180C fan/gas 6.
Put the sweet potato on a baking tray, rub
all over with a little of the oil and season
with salt. Bake for 45 mins until really soft.
Meanwhile, heat the remaining oil in a
frying pan. Add the garlic and pepper and
cook for 2 mins, making sure the garlic
doesn’t burn. Add the chilli flakes, half
the paprika, the vinegar, ketchup, 1 tbsp
water and prawns to the pan, then
bubble for 2 mins until the prawns are
cooked through. Stir through the parsley,
saving a little to sprinkle over at the end.
Mix the remaining paprika into the
mayonnaise. Once the potato is cooked,
split it down the centre, pile in the prawn
mixture and dollop the paprika mayo
on top. Scatter over the remaining
parsley and serve.