Hello, beautiful grapes.
“Luscious” may be an overused word, but it’s the closest I can get to describing these grapes. Roasted, sweet, slightly jammy—there’s something addictively comforting about them.
I first learned about roasting grapes from a recipe for roasted grape and blue cheese crostini. I assumed I liked grapes as they are—bouncy and juicy—but roasted grapes take that love to another level. They concentrate in flavor, burst in the oven, and develop an almost caramelized sweetness that pairs beautifully with tangy cheese and a drizzle of honey.
This dish sits somewhere between snack and side, brunch and main—honestly, it’s good anywhere and any time. It’s a simple idea: roast grapes until they begin to burst, stuff warm baked sweet potatoes with a creamy goat cheese–sweet potato mash, and finish with the grapes and a drizzle of honey. The contrast of textures and flavors is what makes it so special.
I could eat this every day. The sweet potato provides a soft, savory base; the goat cheese brings creaminess and tang; and the roasted grapes add bursts of concentrated sweetness. A touch of cinnamon and nutmeg rounds it out, while extra honey on top elevates the whole thing.
Cheese makes everything better, and here goat cheese is the perfect partner. It melts into the sweet potato flesh and creates a luscious filling that complements the roasted fruit.
Roasted Grape + Goat Cheese + Honey Stuffed Sweet Potatoes
Pin Recipe
Leave a Review »
Ingredients
- 4 sweet potatoes
- 2 cups red seedless grapes
- 1 teaspoon grapeseed oil or other high heat oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces goat cheese
- 2 tablespoons honey, plus more for drizzling
- pinch of cinnamon and nutmeg
Instructions
-
Preheat oven to 350°F. Poke holes in each sweet potato with a fork and wrap tightly in aluminum foil. Bake 45–60 minutes, or until tender. Unwrap and cut a slit down the middle of each potato. Let cool until you can handle them.
-
Increase oven temperature to 450°F. Spread grapes on a nonstick baking sheet, drizzle with grapeseed oil and season with a pinch of salt and pepper. Roast 20–25 minutes, until grapes begin to burst, then remove and let cool slightly.
-
Scoop the flesh from each sweet potato into a bowl, leaving the skins intact. Mash the potato flesh with 3 ounces of goat cheese, cinnamon, nutmeg, salt, pepper and honey. Taste and adjust seasoning. Spoon the mixture back into the potato skins, top with remaining goat cheese and the roasted grapes, and drizzle with extra honey. If the potatoes cooled completely, warm them briefly in the oven before serving.
Notes
Did you make this recipe?
Tag your photos with #howsweeteats and share your creations. I appreciate you!
You have to try this. Seriously—roasted grapes change everything.