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Appetizer: Roasted Sweet Potatoes & Grapes with Feta Cheese, Olive Oil, and Sea Salt


3 sweet potatoes (about the size of your hand from wrist to finger tip, 1 1/2 inch around) washed and peeled
2 cups grapes, washed
feta cheese
olive oiL
sea salt


Preheat oven to 400 degrees. Spray a baking sheet with olive oil cooking spray. Slice sweet potatoes into 1/4 inch thin rounds and place on greased cookie sheet and spray with olive oil. Place grapes on a parchment lined baking sheet (preferably with sides so the juice doesn’t run off the pan).

Bake as follows:
Minute 0 = place potatoes in oven
Minute 10 = place grapes in oven
Minute 15 = flip potatoes over
Minute 20 = stir grapes and mush them a bit
Minute 30-35 = potatoes and grapes should be ready

The sweet potatoes will be soft inside with a slight crisp on the outside. Grapes will be fagrant and juicy. Spoon several graps onto each sweet potato round and top with sea salt and feta cheese. Best when served warm but still tasty when cold.


2 comments… add one

  • Patsy November 20, 2014, 7:29 pm

    This looks amazing! Can’t wait to try it.

    • Alysa November 21, 2014, 9:27 am

      Thanks Patsy! I made them for the last two Art & Eats retreats that I hosted with my friend Kristi. They were so tasty and went like hotcakes. :)

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