Calypso Sweet Potato-Fruit Salad

1. 1

   Preheat over to 375 degrees.

2. 2

   Pierce sweet potatoes several times with a sharp knife and bake 45 minutes until tender.

3. 3

   When potatoes are cool enough to handle, peel them and cut into 1-inch cubes.

4. 4

   Place cubes in a large bowl and add pineapple and orange sections.

5. 5

   In a small bowl, combine remaining ingredients, except shredded coconut. Mix well. Spoon over sweet potato mixture. Mix gently, until evenly coated. Chill several hours or overnight.

6. 6

   Just before serving, mix well and sprinkle with coconut, if desired.

7. 7

   NOTE: Preparation time does not include chilling time.

* Per serving · 4 servings · Values may vary.

No additional tips available.