Sweet Potato Salad With Toasted Coconut And Grapes

Total Time: 24 hrs 20 mins Preparation Time: 24 hrs Cook Time: 20 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.