Pre-heat oven to 350°F.
Poke holes in sweet potato with a fork, then wrap each tightly in aluminum foil.
Bake for 45 – 60 minutes, or until potatoes and tender to the touch.
Unwrap foil and cut a slit down the middle of each sweet potato.
Let sit until cool enough to handle.
Increase oven temperature to 450°F.
Lay grapes on a nonstick baking sheet and drizzle with grapeseed oil and a pinch each of salt and pepper, then toss to coat.
Roast for 20 – 25 minutes, or until grapes begin to burst.
Remove from the oven and let cool.
Once sweet potatoes are somewhat cool, gently remove the flesh with a spoon, trying to keep the potato intact.
Add the sweet potato to a large bowl, then mash with 3 ounces of goat cheese, cinnamon, nutmeg, salt, pepper and honey.
Taste and adjust seasonings, if desired, then scoop flesh back into the potato skins.
At this point you can re-warm the potatoes, if you let them cool completely, in the oven, then top with remaining goat cheese.
Add grapes on top and serve with additional drizzled honey
