Sweet Potato Salad With Toasted Coconut and Grapes

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

• Ready In: 24 hrs 20 mins
• Serves: 8

Ingredients

• 1⁄2 cup raisins
• 1⁄4 cup  malibu  coconut rum
• 2  lbs sweet potatoes, peeled and cubed into 1 inch pieces
• 4  ounces  shredded sweetened coconut (1 1/2 cups)
• 2  tablespoons sherry wine vinegar
•  salt and pepper, to taste
• 2  tablespoons maple syrup
• 6  tablespoons olive oil
• 2  cups grapes, divided

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.