Sweet potatoe goat boats...or a little slice of decadence

I don't make potatoes often, as they inevitably seem to end up drenched in butter and salt, which isn't good for my school girl figure (which these days is hiding behind layers of pregnancy ice cream). ...but I found this recipe through my new Ipad app called "Zite", and decided to give it a try. It packs an amazing amount of flavour combining largely nutritious ingredients....and what I like most is the unexpected mix of flavours. The grapes taste almost cherry like once cooked, and the goat cheese adds just the right amount of creaminess and tang. And not only does it taste good, but this dish provides a healthy dose of eye candy as well. The orange of the sweet potatoe speckled with crisp white goat cheese goat cheese looks stunning against the dark purple grapes..and don't forget the drooling honey. ...this is one decadent side dish.


http://www.howsweeteats.com/2012/01/roasted-grape-goat-cheese-honey-stuffed-sweet-potatoes/

We had these potatoes with BBQ ribs, but I think they would pair well with steak and a richy heavy-tannin red wine. Are you going to give it a try? 


makes 4 potatoes
4 sweet potatoes
2 cups red, seedless grapes
1 teaspoon grapeseed oil (or another high heat oil..I used Canola)
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces goat cheese
2 tablespoons honey + additional for drizzling
pinch of cinnamon and nutmeg
Preheat oven to 350 degrees F. 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.

Increase oven temperature to 450 degrees F. Lay grapes on a nonstick baking sheet and drizzle with grapeseed oil and a pinch each of salt and pepper, then toss to coat. Roast for 20-25 minutes, or until grapes begin to burst. Remove from the oven and let 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 3 ounces of goat cheese, cinnamon, nutmeg, salt, pepper and honey. Taste and adjust seasonings if desired, then scoop flash back into the potato skins.

At this point you can re-warm the potatoes (if you let them cool completely) in the oven, then top with remaining goat cheese. Add grapes on top and serve with additional drizzled honey.

Die and go to heaven. Nothing in life will top this....ok, maybe one thing can.