This recipe was created especially for Frieda’s by chefs Heather Sperling and Emily Fiffer of Botanica. Located in Silverlake, CA., Botanica was named one of the Top 10 Best New Restaurants in 2017 by LA Magazine.
2 medium purple sweet potatoes, pricked a few times with a fork
¼ cup + 1 teaspoon olive oil
½ medium yellow onion, thinly sliced
1 tablespoon dried currants
1 tablespoon minced rosemary
1 teaspoon aleppo pepper (optional)
Zest of 1 lemon
1 tablespoon toasted pistachios, roughly chopped
2 tablespoons roughly chopped parsley leaves
½ cup crumbled feta cheese
Preheat the oven to 350F.
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.
Bake until fully softened, about 30 minutes.
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.
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.
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.