Easy. Fast. Healthy. Filling. A total no brainer. They look faaarrrr more impressive than the limited work that goes into making them, again, a no brainer. Totally a kid friendly flavor profile. No. Brainer. Oh, and I ate the one leftover potato cold for lunch the next day and it was bomb, requiring no work besides shoveling it into my mouth. NB. Have I convinced you to try them yet? I hope so, because you won’t regret it. Enjoy!

Before

After

Sweet Potatoes with Roasted Grapes, Goat Cheese and Spices, recipe courtesy of How Sweet Eats

The original recipe calls for drizzling honey over top at the end and I thought it was too much, the grapes and goat cheese were just right. Whatever you do, DO NOT skip the crumbles of goat cheese at the end, they add a nice little zing to the dish.

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, wrap tightly in foil and bake for 45-60 minutes, I skip the foil and bake a tad longer until tender to the touch. Remove from oven 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 baking sheet lined with parchment paper 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 insides with a spoon, trying to keep the skin of the potato intact. Add the sweet potato insides to a large bowl and mash with 3 ounces of goat cheese, cinnamon, nutmeg, salt, pepper and honey. Taste and adjust seasonings if desired before scooping 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 if desired.