Preheat oven to 350 F. Using a fork, poke holes into each sweet potato. Individually wrap each sweet potato with aluminum foil. Bake for 60 minutes or until sweet potatoes are tender. Take each sweet potato out of foil. Cut each potato in half horizontally so that the sweet potato side that was facing down in the oven remains down. Allow to cool.

Now, preheat the oven to 450 F. Spray a baking sheet with nonstick spray. In a small bowl, lightly drizzle the olive oil onto the grapes and toss to coat. Place grapes in a single layer on the baking sheet. Roast grapes for about 15 minutes or until grapes start to burst.

After sweet potatoes are cool, gently remove the flesh from each potato half, while trying to keep the skins of the bottoms intact. In a large bowl, mix together the sweet potato flesh, cinnamon, 1/4 cup honey, nutmeg and cinnamon. Add the mixture back into the sweet potato skins. Warm up the sweet potatoes for a few minutes in the oven if they were completely cooled. Top each sweet potato with grapes and serve with remaining honey drizzled on top.