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    You are in: Home / Recipes / Sweet Potato Salad With Toasted Coconut and Grapes Recipe
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    Sweet Potato Salad With Toasted Coconut and Grapes

    Sweet Potato Salad With Toasted Coconut and Grapes. Photo by Seasoned Cook

    1/1 Photo of Sweet Potato Salad With Toasted Coconut and Grapes

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 20 mins

    24 hrs

    20 mins

    alijen's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak the raisins in the rum overnight.
    2. 2
      Preheat oven to 400 degrees.
    3. 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. 4
      Drain and cool to room temperature.
    5. 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. 6
      Cool.
    7. 7
      In a medium bowl, combine the vinegar, salt and pepper and whisk until the salt dissolves.
    8. 8
      While whisking, add the syrup and olive oil slowly.
    9. 9
      Reserve 2 tablespoons coconut and 1/4 cup grapes.
    10. 10
      Toss remaining coconut and grapes, the raisins with any reserved juices and sweet potatoes with the dressing.
    11. 11
      Spread in a shallow platter and top with the reserved coconut and grapes.

    Browse Our Top Yam/Sweet Potato Recipes

    Ratings & Reviews:

    • on November 06, 2011

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 12, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sweet Potato Salad With Toasted Coconut and Grapes

    Serving Size: 1 (196 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 334.0
     
    Calories from Fat 128
    38%
    Total Fat 14.2 g
    21%
    Saturated Fat 5.1 g
    25%
    Cholesterol 0.0 mg
    0%
    Sodium 105.5 mg
    4%
    Total Carbohydrate 47.5 g
    15%
    Dietary Fiber 5.4 g
    21%
    Sugars 24.1 g
    96%
    Protein 2.7 g
    5%

    The following items or measurements are not included:

    sherry wine vinegar

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