Stuffed Sweet Potatoes With Roasted Grapes, Cheese, and Honey |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Not only delicious, but the presentation is just beautiful. Ingredients:
4 sweet potatoes |
2 cups red grapes (seedless preferred) |
1 teaspoon grapeseed oil or 1 teaspoon oil |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
4 ounces goat cheese or 4 ounces cream cheese |
2 teaspoons honey (raw if possible) |
1 pinch ground cinnamon |
1 pinch ground nutmeg |
honey, for drizzling |
Directions:
1. Preheat oven to 350 degrees F; use a fork to poke some holes in each sweet potato, then wrap in aluminum foil.
2. Bake until tender, about 45 to 60 minutes; unwrap, slit down the middle of each potato and let sit until cool enough to handle.
3. Meanwhile, increase heat to 450 degrees F; place grapes on a baking sheet, drizzle with oil, season with a pinch each of salt and pepper.
4. Roast until they begin to burst, 20 to 25 minutes; remove and let cool.
5. By now the sweet potatoes should be cool enough to handle, so use a spoon to gently remove the flesh while leaving the skins intact; mash potatoes with 3 ounces of goat cheese, cinnamon, nutmeg, salt, pepper, and honey.
6. Taste for seasoning, then scoop flesh back into skins (re-heat in oven if desired), top with remaining goat cheese, add grapes, and drizzle with honey.
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