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.