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Sweet Potatoes with Roasted Grapes, Goat Cheese & Honey

Roasting fruit is unexplored territory. Until now. I must say that it was worth the venture.

Roasting grapes changes them a bit. They become sweeter and softer when roasted. They would be a great yogurt topping or snack when paired with cheese. If you do a web search you’ll see that there are lots of chicken & roasted grape recipes, which are next on my list.

I’m not sure though if any recipe will top this one. It infuses sweet potatoes with goat cheese and a pinch of nutmeg and cinnamon. All topped with melted goat cheese, roasted grapes, and a drizzle of honey. It’s 100% fancypants.

A few notes about the recipe:

1) I found goat cheese with honey and prefer it to regular goat cheese for this particular recipe.

2) Rather than stuffing the skins, I simply used ramekins. [Because it takes skill and a light touch to salvage the skins, which are pretty, but not necessary.]

I hope I’ve convinced you to get roasting!

Sweet Potatoes with Roasted Grapes + Goat Cheese + Honey

from HowSweetEats.com
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
pinch of cinnamon, nutmeg (adjust as desired)
4 ounces goat cheese, divided (recommend honey infused cheese, if available)
2 tablespoons honey + additional for drizzling
pinch of cinnamon and nutmeg

Preheat oven to 400 degrees. 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. 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 cool slightly.

Once sweet potatoes are somewhat cool, gently remove the flesh with a spoon. 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. Scoop mixture into 4-6 oven-safe ramekins. Top with remaining goat cheese and heat in oven until heated through. Add grapes on top and serve with additional drizzled honey.

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

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  • KrausnicKitchen Copyright Notice

    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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