I am going to have to try these one day. I might sub light cream cheese for the goat cheese, but other than that, it sounds delicious! The roasted grapes sound intriguing. I would also bake the sweet potatoes in the microwave.
Roasted Grape + Goat Cheese + Honey Stuffed Sweet Potatoes
[inspired by Maria's crostini]
makes 4 potatoes
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, 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.
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