Sweet Potato Salad With Toasted Coconut and Grapes

Total Time
24hrs 20mins
Prep 24 hrs
Cook 20 mins

Great side dish, from the Plantation Room in Calloway Gardens, Atlanta. Making this reminds me of going to see the lights there around Christmas!

Ingredients Nutrition

Directions

  1. Soak the raisins in the rum overnight.
  2. Preheat oven to 400 degrees.
  3. In a saucepan, cook the sweet potatoes in boiling water 10 to 15 minutes, until a paring knife goes through a piece without resistance.
  4. Drain and cool to room temperature.
  5. Meanwhile, toast the coconut by spreading on a baking sheet and cooking in the oven 2 to 3 minutes until just beginning to brown.
  6. Cool.
  7. In a medium bowl, combine the vinegar, salt and pepper and whisk until the salt dissolves.
  8. While whisking, add the syrup and olive oil slowly.
  9. Reserve 2 tablespoons coconut and 1/4 cup grapes.
  10. Toss remaining coconut and grapes, the raisins with any reserved juices and sweet potatoes with the dressing.
  11. Spread in a shallow platter and top with the reserved coconut and grapes.
Most Helpful

5 5

This was amazing. It was a hit at our church luncheon. I will definitely make it again. Because I made it for the church lunch, I did not use the Malibu Rum. Instead, I substituted Rum extract, vanilla extract and a small amount of crushed pineapple and enough juice to almost cover the raisins and soaked them in that overnight. I did not have sherry wine vinegar but did have sherry cooking wine so I used 1 1/2 Tbsp of cider vinegar and 1/2 Tbsp sherry cooking wine. The directions for cooking were perfect. Thank you to the Plantation Room in Calloway Gardens, Atlanta for sharing this recipe!

5 5

Excellent salad and when I brought it to a family gathering it was a hit! All of the ingredients blended well together. It makes a very pretty salad for guests. Prepared as a participant in the April 2009 "Cooking with Spirits" Event in the Photo Forum.