I love fruit mixed into savoury salads, and apple or pineapple on pizza, but this was the first time I’d ever thought of cooking grapes! The original recipe called for roasting them but I just pan-fried them in a tiny bit of oil to save having the oven on for a long time.
4 small / 2 large sweet potatoes
1 cup red, seedless grapes
2 tbsp honey
100g soft goats cheese
2 tbsp parsley, roughly chopped
2 tbsp chives, roughly chopped
knob of butter
- Preheat oven at 175oC
- Pierce the sweet potato with a fork/knife, then wrap in silver foil and bake for 45-60 minutes until tender.
- Half the potatoes and let cool slightly.
- In a pan over a medium heat, add the butter, grapes, and honey. Cook for 5 minutes or until the skin is slightly blistered.
- Scoop the flesh of the sweet potatoes out and mash with the goats cheese, parsley, chives, salt and pepper. Scoop flesh back into the potato skins and top with the grapes.
- Serve with a side salad.