Red Grape and Walnut Sweet Potato

INGREDIENTS

  • 2 cups Pacific Trellis premium red seedless grapes
  • 4 sweet potatoes
  • 1 tsp grapeseed oil
  • 2 cups walnuts
  • 4 oz. goat cheese crumbles
  • 2 Tbsp. Agave Syrup
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg
  • salt and pepper to taste

INSTRUCTIONS

  1. Preheat oven to 400 ºF.
  2. Line a baking sheet with foil. Pierce several holes in all sweet potatoes with a fork. Bake for 40-50 minutes until potatoes are tender. Remove sweet potatoes from oven, slice in half and let cool.
  3. Increase the oven temperature to 450 ºF
  4. On a non-stick baking sheet, lightly drizzle grape seed oil over Pacific Trellis red seedless grapes. Season lightly with salt and pepper. Toss to coat evenly.
  5. Roast Pacific Trellis red seedless grapes for 20-25 minutes or until skin begins to break. Remove from oven and let cool.
  6. Now that sweet potatoes are cooled, remove the inner flesh from each half and set aside.
  7. Combine the sweet potato flesh, walnuts, cinnamon, nutmeg, agave and a dash of salt and pepper in a large bowl. Add 3oz of goat cheese crumbles and save 1oz for topping. Mix ingredients well.
  8. Fill sweet potato skins with mix and re-heat for 15 mins.
  9. Top slices with roasted Pacific Trellis red seedless grapes and remaining goat cheese.
  10. Drizzle with Agave syrup.
  11. Enjoy!
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