Roasted Grape, Goat Cheese + Honey Stuffed Sweet Potatoes.
Hello you luscious grapes you.
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
Ingredients
- 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
Instructions
- 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.
Notes
Did you make this recipe?
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I appreciate you so much!
You have GOT to try this. Please?
357 Comments on “Roasted Grape, Goat Cheese + Honey Stuffed Sweet Potatoes.”
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Thank you stephanie for this great post
Could you use maple syrup instead of honey?
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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I made these today, and it was so easy! The potatoes just took about an hour and a half but other than that everything worked out exactly, and it was absolutely delicious!!! I’ll definitely use this time and time again.
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