4 c. cooked & drained sweet potatoes
1 c. sugar
2 eggs
1 tsp. salt
1 1/2 c. sweet milk
1 c. coconut
2 tsp. vanilla

Mix all ingredients in large mixing bowl and beat until very smooth. Pour into large casserole and bake at 350 degrees for 40 to 45 minutes.

TOPPING:

1 (8 oz.) jar maraschino cherries, chopped
1 sm. can crushed pineapple
1 c. white sugar
1/2 c. chopped pecans
2 tbsp. cornstarch
Red food coloring

Mix all ingredients in medium saucepan and cook on top of stove, stirring to keep from burning, until thick. Spread on top of sweet potatoes. May make ahead and freeze with topping on; defrost and bake.