Sweet Potato Salad With Toasted Coconut And Grapes

• 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

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.

raisins, malibu coconut rum, sweet potatoes, coconut, sherry wine vinegar, salt, maple syrup, olive oil, grapes

Taken from www.food.com/recipe/sweet-potato-salad-with-toasted-coconut-and-grapes-105412 (may not work)