Sweet Potato Salad With Toasted Coconut and Grapes |
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Prep Time: 1440 Minutes Cook Time: 20 Minutes |
Ready In: 1460 Minutes Servings: 8 |
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Great side dish, from the Plantation Room in Calloway Gardens, Atlanta. Making this reminds me of going to see the lights there around Christmas! 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.
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