STREAMING NOW: The Delicious Miss Dahl

Sweet Potato Salad With Toasted Coconut and Grapes

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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!”
READY IN:
24hrs 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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