Baked Sweet Potato with Roasted Grapes & Honey Ricotta
Cook time
Total time
Serves: 2
  • 2 medium sweet potatoes
  • 1 cup red seedless grapes
  • drizzle of sunflower or other high heat oil
  • 1 Tbl. butter
  • pinch cinnamon
  • pinch nutmeg
  • salt & pepper
  • ½ cup ricotta cheese
  • 3 Tbl. honey, divided
  1. Preheat oven to 425 degrees. With a fork poke sweet potatoes in 3-4 places. Wrap in aluminum foil. Spread grapes on a shallow baking sheet and drizzle with sunflower oil.
  2. Place potatoes and grapes in oven and bake for 15 minutes, or until grapes begin to burst. Remove grapes and allow to cool to room temperature while sweet potato continues baking, about 30 minutes or until potato is soft.
  3. To serve, cut the top third off each sweet potato and scoop out their flesh. Mash with butter, cinnamon, nutmeg, salt & pepper. Return potato to two larger skins. Mix ricotta cheese with 2 Tbl. honey. Spoon equally onto potato halves. Top each potato with a spoonful of roasted grapes and a drizzle of honey.
Recipe by Lemony Thyme at