6 med. size sweet potatoes
1 lemon, peeled
1 orange, peeled
1 c. crushed pineapple
1/2 c. firmly packed brown sugar
1/4 c. butter, melted
1/4 c. flaked coconut
Lemon twist

Cook sweet potatoes in boiling water 20 to 25 minutes or until tender. Let cool to touch; peel and slice. Cut lemon and orange into 1/4 inch slices. Arrange sweet potatoes, lemon and orange slices in a lightly greased shallow 2-quart casserole.

Combine pineapple, brown sugar and butter. Mix well and pour over sweet potatoes. Sprinkle with coconut. Bake uncovered at 350 degrees for 30 minutes. Garnish with lemon twist.