Boil: Bring a large pot of water to a boil then add sweet potatoes (skin intact). Boil for about 25 minutes, or until fork tender.
Prep Potatoes: Preheat oven to 450°F (232°C). Place potatoes on a parchment-lined baking sheet and cut three or so shallow slits in the tops of each. With the flat edge of a chef’s knife, gently smash each sweet potato. Brush 1 Tbsp of olive oil over all the potatoes and sprinkle with a pinch of salt and pepper.
Prep Grapes: Place grapes on a parchment-lined rimmed baking sheet and drizzle with remaining olive oil and a sprinkle of salt and pepper.
Bake: Place pans side by side in the oven. Bake potatoes for 20 to 25 minutes, until edges begin to brown and crisp. Bake grapes for about 15 minutes, jostling the pan occasionally, until skins begin to blister.
Assemble: Top each potato with goat cheese, a drizzle of honey, a spoonful of roasted grapes, and thyme leaves.