Sweet Potato & Roasted Grapes

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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!

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Before

After

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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

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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.

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