Baked Stokes Purple
Ingredients
- 2 medium frieda’s stokes purple® sweet potatoes, pricked few times with fork
- 2 tablespoons plus 1/2 teaspoon olive oil, divided
- 1/2 teaspoon sea salt, divided, plus more for serving
- 1 medium yellow onion, thinly sliced (about 2 cups) (can substitute with frieda’s boiler onions)
- 2 tablespoons dried currants
- 1/2 tablespoon minced, fresh rosemary
- 1 teaspoon aleppo pepper or paprika (optional)
- zest of 1 frieda’s meyer lemon (can substitute with frieda’s seedless lemon)
- 1/4 cup shelled pistachios
- 2 tablespoons roughly chopped parsley leaves
- 1/2 cup crumbled feta cheese.
Preparation
Preheat oven to 375 degrees
Place sweet potatoes on baking sheet
Drizzle each with 1/2 teaspoon olive oil and 1/4 teaspoon sea salt
Wrap each potato loosely in foil and bake until fully softened, 75-85 minutes
In medium sauté pan, warm remaining 2 tablespoons olive oil over medium heat
Add onion and currants; season with 1/4 teaspoon sea salt
Cook, stirring regularly, until onions are caramelized, about 20 minutes
Remove from heat, transfer to bowl and cover to keep warm
Wipe pan clean and return to medium heat
Add pistachios; toast, shaking pan every so often, until nuts are fragrant, about 5 minutes
Transfer to cutting board and roughly chop
When potatoes are fully soft, transfer to plate
Use two forks to split open all the way until flat
Season each with pinch of sea salt, a bit of the rosemary, some of the aleppo pepper (if using) and pinch of lemon zest, to taste
To serve, top potatoes with caramelized onion/currant mixture, including any olive oil left in pan, and pistachios, parsley and feta
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