Sweet Potato Salad With Toasted Coconut And Grapes

1. 1

   Soak the raisins in the rum overnight.

2. 2

   Preheat oven to 400 degrees.

3. 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. 4

   Drain and cool to room temperature.

5. 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. 6

   Cool.

7. 7

   In a medium bowl, combine the vinegar, salt and pepper and whisk until the salt dissolves.

8. 8

   While whisking, add the syrup and olive oil slowly.

9. 9

   Reserve 2 tablespoons coconut and 1/4 cup grapes.

10. 10

    Toss remaining coconut and grapes, the raisins with any reserved juices and sweet potatoes with the dressing.

11. 11

    Spread in a shallow platter and top with the reserved coconut and grapes.

* Per serving · 4 servings · Values may vary.

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