You know, luscious is sort of one of those words that makes my skin crawl. It’s just so… blahhh. Like one of those words that makes you cringe to the point where you could punch a puppy in the face. So yucky.
Too much?
I just had no other words to describe these grapes. I wish I could hug them.
From the moment I saw Maria’s roasted grape crostini, I was intrigued. What are these roasted grapes that people speak of? I figured I’d be a fan since I generally adore grapes in all of their bouncy, juicy glory… but I had no idea I’d be THIS MUCH of a fan.
Oh my stars.
Add roasted grapes to the list of my most recent obsessions (oh hi Rob Lowe). I can’t get enough. And that is how this weirdo combo was born. I also really like to watch things burst in the oven. Easily amused much?
So what do we classify this as? A snack? A side dish?
Lunch? Breakfast?
I just know that I want to eat it every day for the rest of my life. And then again. Twice.
Can we make that happen? I’d like an afterlife full of roasted grapes please.
Plus, this whole mess is stuffed with goat cheese, which is like… a law of life. Cheese belongs everywhere people. Everywhere I tell you!
Roasted Grape + Goat Cheese + Honey Stuffed Sweet Potatoes
[inspired by Maria's crostini]
makes 4 potatoes
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 each 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.
You have GOT to try this. Please?
I’m Jessica and this is where I share my stuff. You will find a balance of healthy recipes, comfort food and indulgent desserts.
I made these tonight after finding your blog on pinterest and I must say these potatoes were a hit! My mom doesn’t even like sweet potatoes and she was scooping out every little bit at the end! Thanks so much for the recipe! Delicious!!!!
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This recipe was an exercise in frustration. After letting the potatoes bake for well over an hour (part of the time at 415) they still weren’t done. They didn’t mix well and just turned out crunchy. What a disappointing attempt at a weeknight dinner. If I ever attempt this again I’ll be steaming the potatoes – takes half the time and is sooo much easier.
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Thanks for this creative and delicious recipe!! I made it tonight, speeding it up by microwaving the sweet potato instead of baking it (5 min for each side), and I think it turned out just as well. The grapes were incredible too. Will definitely be making this again to impress my friends!
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So yummy! Made it with dinner tonight :-) only thing I did different was nuke them in the micro for 10 mins…peels came off great, but I wasn’t able to put it back in since they weren’t baked. Fast, easy and delish!
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I can’t wait to try this! I have a habit of baking several sweet potatoes at once if I have to have the oven on anyway, just so I have them ready to eat. Now all I have to do is get the red grapes – the only part of this recipe I don’t have on hand. Yum! It never occurred to me to roast grapes, but why not? ;-)
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I just made this! Sooo good! But how do you get yours to look so pretty?!?! Is that the whole potato in the picture or just half of the potato stuffed?
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I’m very excited to try this recipe! Any suggestions on pairings? I’m thinking some sort of grilled fish but I’m lost on seasoning ideas because this is sounds so rich!
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Once i saw the picture on pinterest I was dead set on trying this. So I made this for dinner tonight. Me and my friends LOVED this. The most surprising part is how easy and delicious the roasted grapes are. My friends are now thinking of ways to use roasted grapes for other recipes as well. Thank you!
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What cheese would work with this other than goat cheese? Thanks!
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Jessica — September 7th, 2012 @ 2:12 pm
Probably feta?
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my first time to your blog, and i’m laughing at your cringing on the word luscious, i feel that way about several words, random ones like tummy. ugh. it bothers me, haha! great post!! xo, t.
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kathyk — November 20th, 2012 @ 3:53 pm
I HATE the word “zesty.”
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OHHH My Lawd, this is so good!!! I seriously could eat that every day. Thank you soooo much for this recipe, I am going to make this into a casserole for Thanksgiving.
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All I can say is WOW! These are the best things ever!
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Has anyone tried this with regular baked potatoes instead of sweet potatoes? I was gonna try it as a cheaper alternative but not sure how it would taste!
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Jessica — November 6th, 2012 @ 5:11 pm
I really don’t think I’d try it with regular potatoes – it’s definitely meant more for a “sweeter” type of recipe!
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i loved this combination so much. And since it is cold in my neck of the woods I decided to make a soup out of instead. Thanks so much sharing! And here’s my version http://comeconella.blogspot.co.uk/2012/11/curried-sweet-potato-soup-with-feta-and.html
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I love roasted sweet potatoes just as they are but it’s nice to see this variation, so creative! Grapes and goat cheese are such a good combo, I’d love to know how they are roasted.
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does anyone know how much 350 degrees F. is in degrees Celsius please?
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Connie — February 17th, 2013 @ 12:10 am
177 degrees Celsius
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Thank you stephanie for this great post
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Could you use maple syrup instead of honey?
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Made this tonight with some subs….subbed out the goat cheese with cream cheese which has a milder taste. I’ve also done half goat half cream cheese which is nice. Also when baking the potato I rubbed the skin ( after scrubbing it) with a generous amount of butter then put in the foil to bake. I leave back some roasted grapes and cream cheese to put inside the skin once the filling has been eaten. again drizzle honey over the skins with grapes and cheese inside…an extra treat. This was AMAZING. Will keep this recipe forever.
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Sweet Jesus Lord and Mother of God. this is what i have to call an inspiration. I don’t think it was possible to anyone on this planet to make me want to cook anything without me eating it first, or just cook anything. But there is it: Sticky and Cheesy Sweet Potato Glory Smothered with Honey and a Grape on top. This is like main dish, yet desert.
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