Sweet Potato Salad With Toasted Coconut And Grapes - cooking recipe

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

Preparation

Soak the raisins in the rum overnight.
Preheat oven to 400 degrees.
In a saucepan, cook the sweet potatoes in boiling water 10 to 15 minutes, until a paring knife goes through a piece without resistance.
Drain and cool to room temperature.
Meanwhile, toast the coconut by spreading on a baking sheet and cooking in the oven 2 to 3 minutes until just beginning to brown.
Cool.
In a medium bowl, combine the vinegar, salt and pepper and whisk until the salt dissolves.
While whisking, add the syrup and olive oil slowly.
Reserve 2 tablespoons coconut and 1/4 cup grapes.
Toss remaining coconut and grapes, the raisins with any reserved juices and sweet potatoes with the dressing.
Spread in a shallow platter and top with the reserved coconut and grapes.