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by Jessica January 18, 2012
Hello you luscious grapes you.
You know, luscious is sort of one of those words that makes my skin crawl. It’s just so… blahhh. Like one of those words that makes you cringe to the point where you could punch a puppy in the face. So yucky.
Too much?
I just had no other words to describe these grapes. I wish I could hug them.
From the moment I saw Maria’s roasted grape crostini, I was intrigued. What are these roasted grapes that people speak of? I figured I’d be a fan since I generally adore grapes in all of their bouncy, juicy glory… but I had no idea I’d be THIS MUCH of a fan.
Oh my stars.
Add roasted grapes to the list of my most recent obsessions (oh hi Rob Lowe). I can’t get enough. And that is how this weirdo combo was born. I also really like to watch things burst in the oven. Easily amused much?
So what do we classify this as? A snack? A side dish?
Lunch? Breakfast?
I just know that I want to eat it every day for the rest of my life. And then again. Twice.
Can we make that happen? I’d like an afterlife full of roasted grapes please.
Plus, this whole mess is stuffed with goat cheese, which is like… a law of life. Cheese belongs everywhere people. Everywhere I tell you!
Roasted Grape + Goat Cheese + Honey Stuffed Sweet Potatoes
Yield: 4 potatoes
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4.91 from 30 votes
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Ingredients
- 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
Instructions
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.
Notes
[inspired byMaria’s crostini]
Course: Main Course
Cuisine: American
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posted in: Recipes, Side Dishes, Vegetarian 357 comments
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Kela — Reply
This looks so yummy. I just have a question; can I use ricotta as cheese for this recipe?
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Meredith Kramer — Reply
This recipe is not for newbies, like myself. The sweet potatoes took longer to cook, and the grapes burned.
Why is there so much text before the recipe? (Not just here…general observation.)-
Jessica — Reply
because this is a personal blog. not a general recipe website.
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Katie — Reply
This was great! I had to cook the potatoes for a bit longer, and I added a little more honey for sweetness I crave! Putting it back in the skins was difficult so I instead threw the mash in a ceramic dish and reheated it!
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Victoria — Reply
I never write reviews, though I always read them religiously and this recipe does not have good ones!
Depending on the size of your sweet potatoes, they may need more time in the oven. I left a little bit of the sweet potato flesh in before I stuffed them and topped with more goat cheese and then tossed them back in the oven with the grapes. My grapes only needed about 10-15 minutes (If some of the skins burn it’s ok cuz the insides will burst out and still be good)
I topped with walnuts, then more honey and cinnamon, then grapes, and omigod heaven.
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Mara — Reply
Very easy (hands off) and delicious! The sweet potatoes needed to bake quite a big longer though, but I guess that also depends on how big they are. Will make again!
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Margo — Reply
Yes, cooking times varied. So if you’re a new cook, know that difference in size of what you use, elevation, humidity etc, all affect cooking times, needed heat(sometimes), needed ingredients. This is important to keep in mind, bc unless a recipe is developed exactly where you live, and the items are weighed, the recipe and instructions will vary.
My review of the recipe: DELICIOUS. I had a butt load of grapes gifted to me, so it was nice to not have them go bad
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Jane — Reply
Can I substitute green grapes?
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Lauren B — Reply
I really really loved this flavor combination! I’m not sure why there are so many negative comments on this recipe, it’s really not difficult, you just have to keep an eye on what you put in the oven, as you should do with any recipe! I personally baked my sweet potatoes for this recipe at a much higher temperature, because I find I get the best results that way and I like my sweet potatoes to be pretty mushy. My grapes also didn’t take 20 minutes to burst, more like 15 if that helps anyone.
Thanks for this recipe, it turned out great for me and my husband loved it too! :) I appreciate the time you took to write this post and share it. Take care!! -
Marcia — Reply
This was delicious! When I first saw the recipe with grapes on a sweet potato, I wasn’t quite sure… I am so glad that I made this. I didn’t realize roasted grapes are so tasty! I didn’t have grape seed oil, so I looked up the smoke point of olive oil and roasted the grapes at 405 degrees. They turned out great I just watched them closely)! All of the flavors melded together for a fabulous dinner. Thank. You!
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Tonya Taitt — Reply
Tablespoon of butter and pinch if cardamom each and it sounds like heaven
