Stuffed Sweet Potatoes With Roasted Grapes, Cheese, and Honey

Not only delicious, but the presentation is just beautiful.

• Ready In: 1 hr 29 mins
• Serves: 4

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.