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Gurney's® Covington Sweet Potato Stuffed with Sautéed Oh My!® Seedless Grapes Chef Katie O'Reilly

Gurney's<sup>®</sup> Covington Sweet Potato Stuffed with Sautéed Oh My!<sup>®</sup> Seedless Grapes

Ingredients:

Directions:

  1. Preheat oven to 400 degrees.
  2. Puncture sweet potato skins with a fork several times, bake for 45 minutes on a baking tray, and when fully cooked, allow to cool for 10 minutes.
  3. Meanwhile, in a sauté pan on medium high heat, add grapes and sauté for one minute. Add olive oil and cook for 2 minutes. Then add water, cover and cook an additional 4 minutes.
  4. Cut a hole in the top of each sweet potato and scoop inside flesh into a medium mixing bowl. Leave remaining skins intact and set aside to stuff later.
  5. Mash the sweet potato flesh with a fork until smooth. Add butter and honey and stir, then add salt and pepper to taste.
  6. Stir grape mixture into sweet potato mash.
  7. Stuff the sweet potato skins with mashed mixture, top with crumbled goat cheese and drizzle with honey.

Chef Notes: Depending on the size of the sweet potatoes, this dish can be served either as an entrée or a side dish.

Serving Suggestions: Serve warm

  • Gurney's Covington Sweet Potato Stuffed With Roasted Oh My! Seedless Grapes Recipe Video
  • Gurney's<sup>®</sup> Covington Sweet Potato Stuffed with roasted Oh My!<sup>®</sup> Seedless Grapes
  • Gurney's<sup>®</sup> Covington Sweet Potato Stuffed with roasted Oh My!<sup>®</sup> Seedless Grapes

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