Today’s recipe is a little hard to categorize. It really isn’t quite a main dish…but it’s good enough that you could eat just this for dinner. Your call if you serve it with other food or just gorge. Either way, I’m not judging.
4 sweet potatoes
2 c red, seedless grapes
1 tsp coconut oil
1/4 tsp salt
1/4 tsp pepper
4 oz goat cheese
2 Tbsp honey
pinch of cinnamon and nutmeg
Start by preheating your oven to 350 degrees. Stab your sweet potatoes with a fork and then wrap them in tin foil. Bake them for around an hour, until they’re nice and soft and then remove them from the tinfoil. Carefully (look out for steam burns!) cut a slit down the center of the potato and then let them cool until you can handle them.
While they’re cooling, turn your oven up to 450 degrees. Toss your grapes with your oil and a pinch of salt and pepper and then place them on a lined baking sheet. Roast them for around 20 minutes. They’ll start to explode. Take them out of the oven and set aside.
When your potatoes are no longer molten hot, scoop the bulk of the flesh out of the skin (doing your best to not rip through the skin) and mash it in a large bowl with 3 oz of the goat cheese, your cinnamon, nutmeg, salt, pepper and honey. Once everything is combined, place it back into the skins and top with the remaining goat cheese and your roasted grapes. Drizzle with additional honey if you’d like.
So heads up parents, 3 year olds think roasted grapes look gross. They’re incredibly wrong, roasted grapes are delicious, but if your kid is anything like mine, you’re going to have to employ severe levels of bribery to ever get one of those suckers past their lips. In general, this was not an easy sell to G. Darn. Meant I got all his refused leftovers. The Mr. and I both really liked this. I felt a little guilty calling it a meal…it’s really pretty sweet and doesn’t exactly have any green leafies or anything, but, eh, I suppose it’s still better than heading out for fast food, right?