(Can also be a "rich" holiday vegetable dish.)

4 c. cooked, mashed sweet potatoes
1/2 c. heavy cream
1 tsp. dried lemon peel
2 tbsp. ReaLemon
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
3 eggs, separated
1 (3 1/2 oz.) flaked coconut
1/3 c. light brown sugar, packed
1/3 c. slivered almonds

Preheat oven to 375 degrees. Butter a 2-quart casserole. Beat potatoes, cream, lemon peel, lemon juice, spices and egg yolks until smooth. Reserve 1/3 cup coconut and fold rest into potato mixture.

Beat egg whites until soft peaks form. Gradually beat in now loosened brown sugar to make stiff meringue. Fold gently into potato mixture. Spoon into buttered casserole. Top with remaining coconut and almonds. Bake in moderate 350 to 375 degree oven for 55 minutes or until knife inserted in center comes out clean. Serve warm.

If serving as dessert, serve with whipped cream or a scoop of vanilla ice cream, if desired. Serves 8.