Roasting brings out the natural sweetness of grapes, which is the perfect complement to tangy goat cheese and fragrant thyme in these Stuffed Sweet Potatoes.
Makes
about 4 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Preheat oven to 400°. Line a 17½x12½-inch rimmed baking
sheet with parchment paper.
Prick sweet potatoes with a fork.
Coat potatoes with 1 tablespoon
olive oil; sprinkle with ¼ teaspoon kosher salt and ¼ teaspoon ground black pepper. Wrap each potato
in foil, and place on one half of prepared pan. Bake for 40 minutes.
Place grapes on other half of prepared pan; drizzle with 1 teaspoon olive oil, and sprinkle with ¼ teaspoon kosher salt and ¼ teaspoon ground black pepper. Bake for 20 minutes.
Uncover potatoes; cut ½ inch off the top of each potato.
Stir together goat cheese, honey, thyme, and ⅛ teaspoon kosher salt in a small bowl until smooth. Divide goat cheese mixture and roasted grapes evenly among potatoes. Garnish with honey and thyme, if desired.
