Stuffed Sweet Potatoes With Roasted Grapes, Cheese, And Honey

• 4 sweet potatoes
• 2 cups red grapes (seedless preferred)
• 1 teaspoon grapeseed oil or 1 teaspoon oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 4 ounces goat cheese or 4 ounces cream cheese
• 2 teaspoons honey (raw if possible)
• 1 pinch ground cinnamon
• 1 pinch ground nutmeg
• honey, for drizzling

1. Preheat oven to 350 degrees F; use a fork to poke some holes in each sweet potato, then wrap in aluminum foil.
2. Bake until tender, about 45 to 60 minutes; unwrap, slit down the middle of each potato and let sit until cool enough to handle.
3. Meanwhile, increase heat to 450 degrees F; place grapes on a baking sheet, drizzle with oil, season with a pinch each of salt and pepper.
4. Roast until they begin to burst, 20 to 25 minutes; remove and let cool.
5. By now the sweet potatoes should be cool enough to handle, so use a spoon to gently remove the flesh while leaving the skins intact; mash potatoes with 3 ounces of goat cheese, cinnamon, nutmeg, salt, pepper, and honey.
6. Taste for seasoning, then scoop flesh back into skins (re-heat in oven if desired), top with remaining goat cheese, add grapes, and drizzle with honey.

sweet potatoes, red grapes, grapeseed oil, kosher salt, fresh ground black pepper, goat cheese, honey, ground cinnamon, ground nutmeg, honey

Taken from www.food.com/recipe/stuffed-sweet-potatoes-with-roasted-grapes-cheese-and-honey-479589 (may not work)