Sweet Potato with Goat Cheese and Roasted Red Grapes

Directions

• Preheat the oven to 425 degrees F.
• Line a sheet pan with foil.
• For the Roasted Grapes: In a medium bowl, toss the whole red grapes with olive oil, fresh thyme or oregano, salt and pepper. Pour onto the prepared sheet pan and place in the oven for 15-20 minutes until the grapes are soft, slightly charred and some have popped open.
• Scrape the grapes and accumulated juices into a small bowl and stir in the toasted walnuts. Set aside.
• Turn the oven down to 350 degrees F.
• For the Sweet Potatoes: Wash the unpeeled sweet potatoes, and while they are still damp–rub the skins with the salt for an even coat on the surface. Place in the oven and roast until they are completely tender throughout, about 40 minutes.
• For the Whipped Goat Cheese: While the sweet potatoes are roasting, whip the goat cheese with the olive oil, salt, and pepper. Stir in the chives and set aside.
• For the Herb salad: Combine the herb leaves in a small bowl and refrigerate until ready to use.
• To assemble: When the sweet potatoes are fully cooked, split each down the middle and squeeze and push the ends together, slightly to open them.
• Toss the herb leaves with olive oil and maldon salt.
• Stuff each sweet potato with ¼ of the whipped goat cheese, a big pinch of the herb salad, and a scoop of roasted grapes. Drizzle with the leftover grapes juice and some extra virgin olive oil. Serve immediately.