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.