4 sweet potatoes, scrubbed and pierced with a knife all over
2 Tbsp olive oil, divided
2-3 cups of red, seedless grapes removed from the stems
1/2 tsp Sea Salt
4 tsp cinnamon
1/4 cup honey (or more for personal tastes)
Preheat the oven to 450°F and bake the potatoes per THESE directions here (http://www.thekitchenwhisperer.net/2012/07/13/perfectly-baked-sweet-potato/).
20 minutes before the potatoes are done, roast the grapes.
Place the grapes on a large rimmed baking sheet, drizzle with olive oil, salt and thyme. Using your hands gently toss coating the grapes evenly. Bake for 18-22 minutes or just until the grapes begin to burst and start to shrivel slightly. Remove the pan from the oven and allow to cool.
When the potatoes are done, remove from the oven and cut a slit down the middle but not going all the way through.
Putting 2 fingers at one end and your thumbs at the other squeeze inward causing the potato to “bloom” open.
Sprinkle the inside of the potatoes with 1 tsp of cinnamon each.
Next add the roasted grapes in the opening.
Drizzle the honey over top adding as little or as much as you like.