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Roasted Sweet Potatoes with Balsamic Raisins, Rosemary and Goat Cheese

This dish was inspired by one of my all-time favorite dishes at a little hole in the wall in Charleston, South Carolina. It’s the potato gnocchi with goat cheese, balsamic cream sauce sauce at Five Loaves Cafe on Canon Street. I’m not usually one to order something I’ve had before, as I truly love to experiment and taste new flavor combos. Butttt–this dish is just so good to me, I order it over and over and over and over….Gotta say, this is a pretty darn good riff.

Ingredients

  • 3 T bacon fat or butter, melted
  • 3 lb. sweet potatoes, cubed
  • 1/4 c balsamic vinegar
  • 1/4 c raisins
  • 3 oz. goat cheese
  • 2 T rosemary, minced

Method

Preheat your oven to 425ºF.

Place the cubed sweet potatoes on a baking sheet. Pour on your fat and toss around to coat the sweet potatoes very well. Place in the oven and let them get slightly crispy and cooked through–depending on how small you cube, should take about 30 minutes.

While the potatoes are roasting–put the vinegar and raisins in a saute pan and place on the stove over medium heat. Cook until the balsamic vinegar has reduced and plumped the raisins. Keep your eye on it, if you let it go too far, the vinegar will reduce to nothing and scorch your pan. This should take about 10 minutes.

When the sweet potatoes are out of the oven, place them in your serving dish, along with the raisins, any vinegar that’s left in the pan, crumbled goat cheese, rosemary and some salt. Toss around to coat.

This dish can be served at room temperature or hot. Hot is best. I had it in the fridge and then heated it in the microwave with no problems.

15 comments

  1. I can’t believe no one has posted a comment about these! (unless I have missed them) I LOVE these potatoes! I make them at least once or twice a month! We even had them at Thanksgiving! I love the mix of all the different flavors. So thanks for such a great dish!

  2. I had a tree trimming party today (I’m delaying Christmas for my kids for 2 weeks to wait for daddy to make it home) and made 7 of your recipes (this, rosemary cashews, cocoa crusted almonds, antipasto salad, bacon wrapped sweet potatoes, pumpkin cake with cinnamon frosting, and cheesecake swirl brownies) and one non-paleo but great pumpkin fondue recipe. This was one of the top recipes (probably tied with the rosemary cashews and the cheesecake swirl brownies) although everything was great. It was so good I will have a hard time not having it every other day for a while – and so easy!

  3. We made these at Thanksgiving to. They were a big hit!

  4. I just so happen to have all of these ingredients on hand and had no idea what to make for dinner tonight. I can always count on you for awesome inspiration.

  5. This looks delicious, but is there a lower fat version? I’m scared off by 3T of bacon fat.

  6. Made this recipe tonight. Had it with steak. Even my two-year old who can be hit or miss with veggies gobbled it up!

    Nicely done. Thanks!

    TRB

  7. Yum yum yum. Just made this dish, and it’s delicious. I used butter-flavored olive oil, which worked out just fine (and a little healthier than the bacon fat). I’m always at a loss when it comes to sweet potatoes. I didn’t grow up eating them, so I never know how to cook them. I happened upon this recipe, and it will definitely make its way into my regular cooking rotation. Thanks for sharing!

  8. This dish looks amazing, and I want to make it for a BBQ at a friend’s house. How many servings does this make? I’m just wondering if I should double the recipe. Thanks!

  9. I’m really excited by this recipe. I’m going to make it tonight too. I’m also wondering how many servings will end up making total. I guess we’ll see! I’ll be back!

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