Boiled, smashed, then baked, these sweet potatoes are crispy on the outside, tender on the inside, and packed with flavor.
6 small sweet potatoes
2 cups (2 big handfuls) seedless red grapes
2 to 4 Tbsp (30 to 60 mL) olive oil
Pinch of salt and pepper
4 oz (113 g) goat cheese
2 Tbsp (30 mL) honey
A few sprigs of thyme