Roasted Grape, Goat Cheese & Honey Stuffed Sweet Potatoes


4 small or 1 large sweet potatoes

2 cups red, seedless grapes

2 tablespoons honey

100 gms soft goats cheese

2 tbsp parsley, roughly chopped

2 tbsp chives, roughly chopped

2 tbsp dill, roughly chopped

knob of buttersalt & peppergrated tasty cheese


Preheat oven to 175°C.

 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.

In a pan over a medium heat, add butter, grapes and honey.

Cook for 5 minutes or until skin is slightly blistered.

Set aside to cool.

Once sweet potatoes are somewhat cool, gently remove the flesh with a spoon, trying to keep the potato intact. 

Add the sweet potato to a large bowl, then mash with goat cheese, parsley, chives, dill, cooked grapes, salt and pepper.

Scoop flesh back into the potato skins. 

Top with a generous amount of grated tasty cheese.

Place the potatoes back into the over at 200 C, under the grill for 15 minutes or until crispy on top and warmed through.