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Sweet Potato Salad With Toasted Coconut and Grapes

Sweet Potato Salad With Toasted Coconut and Grapes

Serves: 8

Hands On Time: 

Total Time: 


1/2 cup raisins
1/4 cup coconut rum liqueur
2 pounds sweet potatoes, peeled and cubed into 1-inch pieces
1 1/2 cups (4 ounces) shredded sweetened coconut
2 tablespoons sherry vinegar
Salt and freshly ground black pepper
2 tablespoons maple syrup
6 tablespoons olive oil
2 cups grapes


In a medium mixing bowl, soak the raisins in the liqueur overnight.

Heat oven to 400 degrees.

In a saucepan, add the sweet potatoes, cover with water and bring to a boil. Cook the sweet potatoes for 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. Remove from the oven and set aside to 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. Serve. 


Per serving: 291 calories (percent of calories from fat, 46), 2 grams protein, 37 grams carbohydrates, 4 grams fiber, 15 grams fat (5 grams saturated), no cholesterol, 18 milligrams sodium.

About the recipe

Soaking raisins in coconut rum liqueur overnight turns this humble salad into a magical experience fit for any fall harvest gathering. 

We used Malibu brand for the coconut rum liqueur in this recipe. 

Recipe courtesy of Plantation Room in Pine Mountain, Ga.

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