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Baked Sweet Potato with Roasted Grapes & Pecans | Living Healthy in Seattle

Baked Sweet Potato with Roasted Grapes & Pecans

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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 1

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.