Roasted Grape-, Goat Cheese-, and Honey-Stuffed Sweet Potatoes

Sharla Austin-Darnell, a Commercial and Industrial Account Executive at Kenergy, recommends this recipe.

4 sweet potatoes
2 c red, seedless grapes
1 tsp grapeseed oil (or another high-heat oil)
1/4 tsp salt
1/4 tsp pepper
4 oz goat cheese
2 Tbsp honey, plus some additional honey for drizzling
Pinch of cinnamon and nutmeg

Preheat the oven to 350 degrees.  Poke holes in the sweet potato skins with a fork.  Wrap each potato tightly with aluminum foil.  Bake for 45-60 minutes, or until the potatoes are tender to the touch.  Unwrap the foil and cut a slit down the middle of each sweet potato.  Let them sit until cool enough to handle.

Increase the oven temperature to 450 degrees.  Lay grapes on a nonstick baking sheet and drizzle with grapeseed oil, and a pinch of salt and pepper.  Toss the grapes to coat them.  Roast them for 20-25 minutes, or until the grapes begin to burst.  Remove them from the oven and let them cool.

Once the sweet potatoes are somewhat cool, gently remove the flesh with a spoon.  Try to keep the potato skin intact.  Place the sweet potato flesh in a large bowl.  Mash it with 3 ounces of the goat cheese, cinnamon, nutmeg, salt, pepper and honey.  Taste and adjust the seasonings if desired.

Scoop the flesh mixture back into the potato skins.  At this point, you can re-warm the potatoes in the oven, then top them with the remaining goat cheese.  Add the grapes on top and serve with drizzled honey.