I love sweet potatoes. Sweet potato fries baked with old bay seasoning. Sweet potato casserole at Thanksgiving. Sweet potatoes baked in the oven with butter, and cinnamon. And I tell myself that if I eat the skin, it’s healthy, right? So when I first saw these roasted grapes, goat cheese smothered sweet potatoes on pinterest, I couldn’t wait to recreate them in my kitchen.
Overstuffed Sweet Potatoes
2 cups red seedless grapes
1/2 cup crumbled goat cheese, and more for sprinkling on top
1 tablespoon olive oil
Dash of salt, pepper
4 sweet potatoes, washed
4 tablespoons honey, and more for drizzling on top
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Wrap each sweet potato with foil, place on a cookie sheet, and bake at 400 for 40-50 minutes, or until done.
On a cookie sheet, drizzle grapes with olive oil, sprinkle with salt, pepper, and roast at 400 for 20 minutes, or until soft and squishy, with the juice starting to come out.
Once sweet potatoes are cooked on the inside, unwrap foil, let cool slightly, slice sweet potato, and remove insides – being careful to keep sweet potato shell in tact.
Mix sweet potato filling, goat cheese, honey, cinnamon, and nutmeg together, then stuff back into sweet potato shells.
Top with more goat cheese, roasted grapes, and drizzle with additional honey.