I love an outside of the box meal. My husband never knows what we are going to have for dinner and knows I like try new flavor combos. This nails the sweet and savory combo and we just love it! Something about roasting the grapes combined with goat cheese is pure heaven! It’s almost like a charcuterie board in a sweet potato lol.

Roasted Grape, Goat Cheese and Honey Stuffed Sweet Potatoes
(Adapted from How Sweet Eats)

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4 sweet potatoes
2 cups red, seedless grapes
1 teaspoon grapeseed oil, or another high heat oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces goat cheese
2 tablespoons honey + additional for drizzling
pinch of cinnamon and nutmeg

Preheat oven to 350 degrees F. Poke holes in sweet potato with a fork, then wrap each tightly in aluminum foil. Bake for 45-60 minutes, or until potatoes and tender to the touch. Unwrap foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle.

Increase oven temperature to 450 degrees F. Lay grapes on a nonstick baking sheet and drizzle with grapeseed oil and a pinch of salt and pepper, then toss to coat. Roast for 20-25 minutes, or until grapes begin to burst. Remove from the oven and let cool.

Once sweet potatoes are somewhat cool, gently remove the flesh with a spoon, trying to keep the potato intact.

Add the sweet potato to a large bowl, then mash with 3 ounces of goat cheese, cinnamon, nutmeg, salt, pepper and honey. Taste and adjust seasonings if desired, then scoop flash back into the potato skins.

At this point you can re-warm the potatoes (if you let them cool completely) in the oven, then top with remaining goat cheese. Add grapes on top and serve with additional drizzled honey.

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