Sweet Potato Salad With Toasted Coconut and Grapes

READY IN: 24hrs 20mins
Recipe by alijen

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

Top Review by kari.thibodeau_6319

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!

Ingredients Nutrition


  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.

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