Sweet Potato Smashers with Roasted Grapes

Smashed Sweet Potato with Roasted Grapes are the perfect, quick dinner for all appetites. Crispy yet soft, savory, sweet, cheesy, herby, and fun! 

Who out there loves countdowns? Because let me tell ya, there are like twelve different absolutely too-exciting-to-sleep countdowns going down in the world of Sarah right now. 18 days to Christmas. 8 days until I’m reunited with the boyfriend-tulip-man in Holland. 5 days until I say adios to ‘Merica.

And at any point in time, we’re all about an hour away from Smashed Sweet Potato, the kind of dinner you make when you’re too excited about everything else in your life to be bothered with cooking an involved meal.

And this smashed sweet potato really quenches any craving you may be having. Crispy on the outside, soft on the inside, sweet but salty, cheesy, herby, and the perfect outlet for any pent up excitement you may need to let out in the form of SMASHING!

Smashed Sweet Potato with Roasted Grapes

Boiled, smashed, then baked, this smashed sweet potato is crispy on the outside, tender on the inside, and packed with flavor.

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Course: Appetizers, Side Dishes

Cuisine: American, Mediterranean

Keyword: goat cheese sweet potato, mashed sweet potato, smashed sweet potato

Diet: Gluten-Free, Vegetarian

Occasion: Christmas, Game Day, Halloween, Thanksgiving

Time: 60 minutes or more

Prep: 35 mins

Cook: 40 mins

Total: 1 hr 15 mins

Servings: 6 people

Calories: 285kcal

Author: Sarah Bond

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INGREDIENTS

• 6 small sweet potatoes
• 2 cups seedless red grapes
• 2-4 Tbsp olive oil 30 to 60 mL
• Pinch of salt and pepper
• 4 oz goat cheese 113 g
• 2 Tbsp honey 30 mL
• A few sprigs of thyme

INSTRUCTIONS

• Bring a large pot of water to a boil then add sweet potatoes (skin intact). Boil for about 25 minutes, or until fork tender.
• Preheat oven to 450 degrees F (232 C).
• Place potatoes on a well-greased or parchment paper-lined baking sheet and cut three or so shallow slits in the tops of each. With the flat edge of a chef’s knife (or a spatula, anything flat!), gently smash each sweet potato. Drizzle or brush each with 1 to 2 Tbsp of olive oil and sprinkle with a pinch of salt, pepper, and thyme leaves. Set aside.
• Place grapes on a greased or parchment paper-lined rimmed baking sheet and drizzle with 1 to 2 Tbsp of olive oil and a sprinkle of salt and pepper.
• Bake potatoes on upper rack for 20 to 25 minutes, until edges begin to brown and crisp. Bake grapes on bottom rack for about 15 minutes, jostling the pan occasionally, until skins begin to blister.
• When potatoes and grapes are nice and roasted, assemble! Top each potato with goat cheese, a drizzle of honey, a spoonful of roasted grapes, and thyme.

NUTRITION

Serving: 1serving | Calories: 285kcal | Carbohydrates: 39g | Protein: 7.5g | Fat: 11g | Sodium: 269mg | Fiber: 4.4g

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