Sweet Potato Rounds With Maple-Roasted Grapes

Sweet and earthy roasted sweet potatoes, tender juicy grapes accented with the warm flavors of maple and fresh thyme, nutty and sharp stilton cheese, and crunchy, rich walnuts all combine to create one harmoniously balanced Fall bite.  This is the perfect fuss-free sweet potato dish for your Thanksgiving table.  It's great as an appetizer or a light side. 

I grabbed some of Metropolitan Market's proprietary Organic Maple Syrup and Organic Olive Oil along with the grapes and sweet potatoes to really elevate the dish and add tons of flavor.

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SWEET POTATO ROUNDS WITH MAPLE-ROASTED GRAPES + STILTON

serves 8

4 large sweet potatoes, sliced in 1/4 in rounds
2 c concord or thompson grapes, washed and left on the stem
3 T maple syrup
3 T olive oil
2 T fresh thyme, finely chopped
4 oz stilton
1/4 c walnuts, roughly chopped
salt and pepper, to taste 

Preheat oven to 400 degrees.  In a large bowl, toss the sweet potato slices with 2 tablespoons of olive oil, salt, and pepper then lay out on a parchment-lined baking tray in a single layer.  Roast for about 20 minutes, then flip and roast another 10, until both sides are golden and sweet potato slices are cooked through.  Meanwhile, toss the grapes with the remaining tablespoon of olive oil, maple syrup, salt, pepper, and thyme.  Arrange the clumps of grapes on a parchment-lined baking tray and roast alongside the sweet potatoes for about 30 minutes, until juices are bubbling and grapes have shrunk slightly.  Top each sweet potato round with a teaspoon or so of crumbled stilton and a small clump of grapes.  Sprinkle walnuts over the top.  Serve warm.

This post was crafted in collaboration with Metropolitan Market.  Thank you for supporting the brands that support me. 

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