I’ve never roasted grapes before but I’m so glad I gave it a try. Roasted grapes, I found, are absolutely wonderful. How is it possible that I missed this taste treat for all these years? Now, I’m searching my mind for other ways I can use roasted grapes…other, of course, than the half cup of roasted grapes that I enjoyed one-by-one fresh from the oven. Also, I’ve been kind of slow to incorporate goat cheese into my recipes but found the addition of a small amount of goat cheese to the mashed sweet potatoes in this dish to be pretty wonderful.
Recipe: Sweet Potatoes with Roasted Grapes, Goat Cheese and Honey
4 sweet potatoes
2 C. red, seedless grapes
1 t. grapeseed oil or canola
1/4 t. salt
1/4 t. pepper
2 T honey (with extra to drizzle)
4 ounces goat cheese
Pinch of cinnamon and nutmeg
Toss grapes in oil, sprinkle on a bit of salt and pepper and bake on a non-stick pan for 15-20 minutes at 450 degrees F. Take grapes from the oven and let them cool.
Using a knife or the tines of a fork, poke a few holes in the sweet potatoes. Bake sweet potatoes (wrapped in aluminum foil) in a medium oven until soft (about an hour). When sweet potatoes are cool enough to handle, make a slit down the center of each sweet potato and scoop the soft sweet potato flesh out of the skins. Using a fork, whip sweet potatoes with goat cheese to mix. Add cinnamon, nutmeg, honey and salt and pepper to the mixture. Scoop sweet potato mixture into a pastry bag (or cake decorating bag) fixed with a decorative tip and squeeze a rosette pattern onto each plate (or spoon the mixture back into sweet potato skins).
You can reheat the sweet potatoes briefly in a microwave if necessary at the time of serving.
Sprinkle crumbled goat cheese and roasted grapes over the sweet potato mixture. Drizzle with honey.
This recipe appears on the How Sweet It Is food blog. Here is the link to the original recipe: Roasted Grape+Goat Cheese+Honey Stuffed Sweet Potatoes