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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

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    2 Total Reviews

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    • on November 06, 2011

      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!

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    • on April 12, 2009

      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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