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Goat Cheese-Stuffed Sweet Potatoes with Honey and Roasted Grapes

Goat Cheese-Stuffed Sweet Potatoes with Honey and Roasted Grapes

This recipe has immediately been added to my favorites list. It’s creamy, warm, sweet, not really all that bad for you (best part!) and all-around comfort food at it’s freakin’ finest. As soon as I saw these potatoes over at How Sweet It Is, I knew I would be making them as soon as humanly possible. I mean, just look at that soft, tangy goat cheese atop the creamy sweet potato filling. Look at how the succulently roast grapes cascade down the side. Look at that incredible oozy waterfall of honey! What’s not to love?

While this dish makes an excellent meal all on its own (trust me, I’ve made this as a gourmet lunch for one, more than a time or two), it also makes an unbelievably beautiful side dish to complement a tasty salad or some grilled chicken. You could even split the potatoes in half for smaller side portions.

Goat Cheese-Stuffed Sweet Potatoes with Honey and Roasted Grapes
Goat Cheese-Stuffed Sweet Potatoes with Honey and Roasted Grapes
Goat Cheese-Stuffed Sweet Potatoes with Honey and Roasted Grapes

Goat Cheese-Stuffed Sweet Potatoes with Honey and Roasted Grapes

recipe from here

adjusted to serve 2

ingredients:

  • 2 sweet potatoes
  • 1 cup red, seedless grapes
  • 1/2 tsp canola oil
  • salt and freshly-ground pepper
  • 2 ounces soft goat cheese
  • 1 tbsp honey + more for drizzilng
  • pinch of cinnamon and freshly-grated nutmeg
  1. Preheat oven to 350 degrees. Poke holes in the potatoes with a fork, then wrap with aluminum foil. Bake for 50-60 minutes, until the potatoes are tender.
  2. Unwrap the potatoes and cut a slit down the middle of each, allow to cool while you roast the grapes.
  3. Increase oven temperature to 450 degrees. In a bowl, toss together the grapes and oil. Season with salt and pepper. Pour onto a nonstick baking sheet and roast for 15-20 minutes, or until the grapes begin to burst.
  4. When potatoes are cool enough to handle, gently scoop out the flesh with a spoon, keeping the skin intact.
  5. In a medium bowl, combine the sweet potatoes flesh, half of the goat cheese, 1 tablespoon of honey, cinnamon, and nutmeg. Season, to taste, with salt and pepper. Divide the mixture between the two potato skins. The potatoes can be rewarmed in the oven at this point.
  6. Top each with half of the remaining goat cheese, half of the grapes, and a drizzle of honey.

Goat Cheese-Stuffed Sweet Potatoes with Honey and Roasted Grapes

And I will leave you with this beautiful picture from Mikey’s and my first experience on the Seattle Great Wheel last weekend (we have had record-breakingly gorgeous weather lately):

Seattle Great Wheel

   

3 Responses to “Goat Cheese-Stuffed Sweet Potatoes with Honey and Roasted Grapes”

  1. Dannie — October 12, 2013 at 9:42 am

    Could you suggest a substitute for the goat cheese? I'm game to try your recipe, but my last experience with goat cheese was quite unpleasant. I know cream cheese, feta, and mascarpone are often used in lieu of chèvre. What do you think would be best?

    • Rachael replied: — October 12th, 2013 @ 2:13 pm

      To get a similar texture/taste, you'll probably want to use two different ingredients, one to mix with the potato, and one for sprinkling on top. I would suggest creme fraiche, or even those laughing cow cheeses to mix with the sweet potato, and then feta for sprinkling on top!

      I haven't tried it myself, but yogurt cheese might make a perfect substitute for mixing AND crumbling. Here's a how to: http://www.stonyfield.com/recipes/cooking-yogurt/

  2. Pingback: Grilled Sweet Potatoes with Cilantro-Lime Vinaigrette | Spache the Spatula

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