Baked Stokes Purple^® Sweet Potato with Caramelized Onions, Feta and Herbs

Cooking Steps

1. 1

   Preheat the oven to 350F.

2. 2

   Place the sweet potatoes on a baking sheet; add a teaspoon of olive oil and a pinch of sea salt, and toss them to coat.

3. 3

   Bake until fully softened, about 30 minutes.

4. 4

   Meanwhile, in a medium sauté pan, warm the olive oil over medium heat. Add the onion and currants, season with a pinch of sea salt, and cook, stirring regularly, until caramelized -- about 30 minutes. 

5. 5

   When the sweet potatoes are fully soft, transfer to a plate. Using two forks, split the potatoes all the way open until they lay flat. Season with plenty of sea salt, a bit of the rosemary, some of the aleppo pepper (if using) and some of the lemon zest.

6. 6

   Top with the caramelized onion-currant mixture (including any olive oil left in the pan -- spoon that all over everything!), the rest of the minced rosemary, and the pistachios, parsley and feta. Finish with the rest of the aleppo pepper and lemon zest, and a final sprinkle of sea salt.