1 pound sweet potatoes
1/2 teaspoon salt
1/4 teaspoon nutmeg
4 tablespoons light cream
3 tablespoons butter
1 egg, beaten
8 grapefruit sections
Candied grapefruit peel
3 tablespoons granulated sugar

Wash sweet potatoes, cut off ends and boil until tender in salted water (1 teaspoon to 1 quart water). Peel potatoes and mash well, adding salt, nutmeg, cream and 2 tablespoons of the butter. Fold in the well beaten egg and put in greased casserole. Over the top arrange grapefruit sections, free from seeds and the bitter white portion of the skin (pith), in pinwheel fashion, radiating from the center.

Between each of the two sections, lay a strip of candied grapefruit peel. Dot with remaining butter and sprinkle granulated sugar over the top.

This can be made in the morning or even the day before serving. Just cover and refrigerate until ready to use.

Place in preheated 350°F oven just long enough to heat thoroughly and melt the sugar on top.

Makes 6 servings.