Sweet Potato Salad With Toasted Coconut and Grapes

Recipe by alijen
READY IN: 24hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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