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.