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

Serving Size

2-4

Prep Time

10 min

Cook Time

30 min

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Serving Size

2-4

Prep Time

10 min

Cook Time

30 min

Ingredients

  • 2 medium purple sweet potatoes, pricked a few times with a fork

  • Sea salt

  • 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

Stokes Purple<sup>®</sup> Sweet Potato

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.

Where to Buy Frieda’s

Where to Buy Frieda’s