Roasted Sweet Potatoes with Balsamic Raisins, Rosemary and Goat Cheese

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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.


  • 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


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.

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  • Reply
    December 8, 2010 at 11:55 pm

    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!

    • Reply
      megan keatley
      December 9, 2010 at 9:33 am

      i guess since we posted this recipe soooo long ago, it’s gotten lost in the abyss. very happy to hear how much you like it, b/c it’s one of my favorites too. thanks becky.

  • Reply
    December 24, 2010 at 11:02 pm

    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!

    • Reply
      megan keatley
      December 28, 2010 at 11:38 am

      thank you SOOO much bridget. so glad everything worked out for you and your party!

  • Reply
    December 28, 2010 at 5:36 pm

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

  • Reply
    September 8, 2011 at 8:30 pm

    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.

  • Reply
    January 20, 2012 at 3:45 pm

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

    • Reply
      megan keatley
      January 20, 2012 at 4:32 pm

      girllllll you’re on the wrong site if you’re afraid of fat. hahaha.

  • Reply
    January 24, 2012 at 7:14 pm

    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!


    • Reply
      megan keatley
      January 26, 2012 at 12:36 pm

      my favorite kind of feedback. i love hearing when kids enjoy this stuff. thanks tim!

  • Reply
    March 31, 2012 at 9:19 pm

    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!

  • Reply
    June 29, 2012 at 1:47 pm

    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!

  • Reply
    CrossFit Beyond | Balsamic Sweet Potatoes
    March 11, 2013 at 9:24 pm

    […] that’s left in the pan, crumbled goat cheese, rosemary and some salt. Toss around to coat. Health-Bent has awesome paleo recipes! Check them out! Share → (function(d, s, id) { var js, […]

  • Reply
    November 8, 2013 at 5:11 pm

    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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