Sweet Potato Salad

• 6 washed, peeled, and chopped into 1 inch squares
• 1 can coconut milk
• 3/4 Cup fresh pineapple, chopped
• 1/2 cup flaked coconut
• 1/2 cup golden raisins
• 1/2 cup pecan pieces, lightly roasted
• 1/4 cup fresh lime juice
• 2 Tablespoons light Olive Oil
• 1 Tablespoon of Brown sugar
• 1 Tablespoon Lime Zest
• 1 Teaspoon Apple Pie Spice
• 1/8 Teaspoon of Black Pepper

1. Preheat oven to 350 degrees Farenheit.
2. Coat the botton of a cookie sheet with the Olive Oil.
3. Place Sweet Potatoes on cookie sheet and toss to lightly coat them.
4. Roast the Sweet Potaoes until tender approximately 15 to 20 minutes.
5. Remove and cool.
6. Mix lime, Coconut milk, Brown Sugar, Apple Pie Spice, zest and Pepper together.
7. Set aside.
8. Put pecans and Sweet Potatoes in a large bowl.
9. Add pineapple, flaked coconut,and raisins in with the Sweet Potato and Pecans.
10. Put in wet mixture and toss lightly.
11. Cover and chill.

washed, coconut milk, fresh pineapple, flaked coconut, golden raisins, pecan, lime juice, light olive oil, brown sugar, lime zest, apple pie spice, black pepper

Taken from www.epicurious.com/recipes/member/views/sweet-potato-salad-1208256 (may not work)