If you’ve never tried roasted grapes, you are missing out. The first time I tried them, I put them on a salad, and I’ve been hooked ever since. I also love stuffing my sweet potatoes with whatever random foods I happen upon in my fridge or pantry, so this combination was bound to happen sooner or later.
I love how you can stuff a sweet potato and what was once a side dish gets elevated to main dish status. This roasted grape and pistachio stuffed sweet potato is no exception. It’s filling and satisfying as a main course–just add a green salad and you’ve got yourself a meal.
I did a quick calorie count, and if you use two large sweet potatoes, one serving (one whole sweet potato) comes in around 280 calories. If you use four smaller potatoes it will be less and definitely more of a side dish.
How ever you want to serve this, I hope you decide to give it a try. The flavors of the sweet roasted grapes and the crunchy, salty pistachios pair perfectly with the creamy sweet potato. You will also notice a slight tang from the balsamic and a hint of rosemary, which rounds out the flavors.
This is definitely one of my new favorite dishes! It’s quick, easy, and healthy. Can’t beat that combination.
Balsamic Roasted Grapes and Pistachio Stuffed Sweet Potatoes
- Total Time: 45 minutes
- Yield: serves 2 - 4 1x
Description
Balsamic Roasted Grapes and Pistachio Stuffed Sweet Potato. Filling enough to be a main course but low in calories!
Ingredients
- 2 cups black or purple grapes
- 1 teaspoon avocado oil (or high heat oil of choice)
- 1 teaspoon balsamic vinegar
- 2 large or 4 small sweet potatoes
- 2 teaspoons butter, melted (or vegan butter substitute, or try olive oil)
- 1/4 teaspoon rosemary, chopped or crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons shelled pistachios, chopped or crushed
Instructions
- Preheat the oven to 450 degrees. Toss the grapes in the oil and then sprinkle with salt and pepper. (I like to use parchment paper for easier clean up) Roast the grapes for 20 minutes.
- Meanwhile, use a fork to poke holes in the sweet potatoes, wrap in paper towel or a clean kitchen towel, and microwave 10 minutes, turning the potato over half way through the cooking time. For small sweet potatoes, reduce the time to 8 minutes. I microwave mine separately, but you can try doing them together. It may take more time. {Alternatively, you can roast the sweet potatoes in the oven at 375 degrees for about an hour. I know it isn’t the best, but I just can’t quit my microwave and the convenience it brings to my life.}
- Once the grapes have finished roasting, drizzle them with the balsamic vinegar and toss to coat.
- Allow the sweet potatoes to cool slightly, and then cut off a thin layer (about 1/4-1/2 inch) of the top, length-wise. Carefully spoon out the flesh and put it in the bowl. Spoon off the flesh from the top piece you removed as well. You can eat or discard that extra piece of skin. Mash the sweet potato flesh and stir in the melted butter, rosemary, salt, and pepper.
- Spoon the mashed sweet potato back into the skins. Top each sweet potato with half (or a fourth if you are using smaller potatoes) of the grapes and sprinkle with half of the pistachios. Enjoy!
Notes
Inspired by this recipe from How Sweet Eats
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main meal
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 263
- Sugar: 23g
- Sodium: 353.5mg
- Fat: 10.5g
- Carbohydrates: 41g
- Protein: 4.5g
I really like the type of post that is simple so that everyone can understand and everyone can understand the message that the author wants to convey. Your style is unique but it is easy to understand what you want to say in this discussion.
Absolutely love the idea of turning sweet potatoes into a main course with the roasted grapes and pistachios. The blend of sweet salty and tangy flavors sounds like a culinary adventure worth exploring.
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Awesome Maryea, you are exactly the kind of mom I hope to be, and that is so wonderful you are helping these kids start living healthy early. As for your recipe, great combination!! You should have added this to our meatlessmonday linkup! Next week you must bring something to the linkup 🙂
Today, I went to the beach with my children. I found a sea shell and gave it to my 4 year old daughter and said “You can hear the ocean if you put this to your ear.”
She put the shell to her ear and screamed. There was a hermit crab inside
and it pinched her ear. She never wants to go back! LoL I know
this is entirely off topic but I had to tell someone!
Looks yummy! Sweet potatoes and roasted grapes are lovely combination. I have paired them with millet and dukkah (http://maikinmokomin.blogspot.fi/2014/08/egyptin-makuja-bataattihirssi-salaatti.html) 🙂
Your dish looks lovely! 🙂
Wow!! This is genius and so simple but flavorful!
Thanks, Lindsay! I think you’d like this. 🙂
This combo sounds BEYOND fantastic! Roasted grapes are my jam 🙂
Aren’t they fabulous?!