Whoop whoop!
Easy recipes like this make me super duper happy, especially ones that taste this amazing!
And it’s pretty dang healthy too.
In other words, a bowl full of fall magic.
Grapes are absolutely delicious roasted, so I’m surprised it took me this long to blister those bad boys again.
It’s sweet potato season, so I didn’t need much convincing there either.
All you have to do is roast up your sweet potato until it becomes melt-in-your-mouth tender, then top her with those juicy, hot grapes, and a generous sprinkle of pleasantly crunchy toasted pecans.
Let’s not forget our salt!
To bring out all of those lovely flavors.
P.S. Cooking time will depend on the size of your sweet potato, so adjust accordingly.
P.P.S. Want to make this a savory affair? Include goat cheese in on the fun (if you’re a dairy eater), or invite a comparable vegan cheese to the party. Mmm mmm.
P.P.P.S. Please don’t burn your mouth! (Like me.)
Baked Sweet Potato with Roasted Grapes & Pecans
Ingredients
- 1 medium sweet potato (dark orange flesh)
- 1 cup red grapes
- Extra virgin olive oil, to lightly coat sweet potato and grapes
- Pink sea salt to taste
- Toasted chopped pecans, for topping
Instructions
- Heat oven to 425. Make sure your sweet potato is dry. Lightly coat the sweet potato in oil and salt, then place on a rimmed metal baking sheet. Roast for 30 minutes.
- After the sweet potato has cooked for 30 minutes, carefully remove the hot pan then toss the grapes in enough oil to lightly coat. Season with salt and spread out in a single layer. Flip the sweet potato.
- Roast the sweet potato and grapes for 30 minutes, or until the sweet potato is very tender.
- Place the cooked sweet potato in a bowl, then slice open the potato, exposing the flesh. Season with salt. Spoon the roasted grapes and their juices on top, then sprinkle with toasted pecans.