Introduction

This smashed sweet potato dish with roasted grapes offers a delightful combination of sweet, savory, and tangy flavors. Creamy goat cheese and fresh thyme add depth, making it an elegant yet simple side or light meal. Perfect for a cozy dinner or entertaining guests.

The image shows two halves of roasted sweet potato on a white rectangular plate, each topped with a mix of red and light brown grapes, and crumbled white cheese. The sweet potato's skin is dark brown and slightly wrinkled while the inside is bright orange and soft. There are small green herbs sprinkled around the sweet potatoes and some light drizzle of honey or syrup on the plate. The setting has a bright yellow background with a small sprig of thyme next to the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Red Grapes
6 Sweet Potatoes
2 tablespoons Olive Oil
Salt, to taste
Ground Black Pepper, to taste
4 ounces Goat Cheese
2 tablespoons Honey
2 sprigs Fresh Thyme

Instructions

Step 1: Bring a large pot of water to a boil and add the sweet potatoes with skins intact. Boil for about 25 minutes or until fork tender. While the potatoes cook, preheat your oven to 450°F (230°C).
Step 2: Drain the potatoes and place them on a well-greased or parchment paper-lined baking sheet. Make three shallow slits in the top of each potato. Using the flat edge of a chef’s knife, gently smash each sweet potato without breaking it apart.
Step 3: Drizzle or brush the smashed potatoes with 1 tablespoon of olive oil. Season with salt, ground black pepper, and tuck in fresh thyme sprigs. Set the potatoes aside on the baking sheet.
Step 4: Spread the grapes on a separate greased or parchment-lined rimmed baking sheet. Drizzle with the remaining 1 tablespoon of olive oil, and season with a pinch of salt and pepper. Place the potatoes on the upper oven rack and the grapes on the bottom rack.
Step 5: Roast the potatoes for 20 to 25 minutes until edges start to brown and crisp. Roast the grapes for about 15 minutes, occasionally shaking the pan, until the skins blister and soften.
Step 6: Remove both from the oven. Top each smashed sweet potato with a generous spoonful of goat cheese, drizzle with honey, and add a spoonful of the roasted grapes along with a sprig of fresh thyme. Serve warm.

Tips & Variations

Use purple or green grapes for a slightly different flavor and color contrast.
Swap goat cheese with feta or cream cheese for a milder taste.
Fresh rosemary can be substituted for thyme to change the herbal note.
For a vegan version, use a plant-based cheese alternative and a drizzle of maple syrup instead of honey.

Storage

Store leftover smashed sweet potatoes and roasted grapes separately in airtight containers in the refrigerator for up to 3 days. Reheat potatoes in a warm oven (about 350°F/175°C) to maintain their texture, and gently warm grapes before serving to preserve their softness. Avoid microwaving as it can make the potatoes soggy.

How to Serve

Two pieces of cooked, split sweet potato with wrinkled brown skin and soft orange inside sit on a white plate against a white marbled texture. Each potato piece is topped with a layer of red and light brown grapes that look slightly roasted, followed by crumbled white cheese sprinkled on top. Small green herb leaves are scattered over the potatoes and grapes, with a small drizzle of light honey or syrup adding shine. A sprig of fresh green thyme rests on the edge of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can boil and smash the sweet potatoes in advance, then store them uncovered in the fridge to prevent sogginess. Roast the grapes and potatoes shortly before serving for the best texture and flavor.

What can I serve this dish with?

This recipe pairs wonderfully with grilled meats, roasted chicken, or a fresh green salad for a balanced meal. It can also be served as a hearty vegetarian main when topped with additional nuts or seeds.