4 lg. seedless oranges
2 lg. yams
1/4 c. butter
1/2 c. drained, crushed pineapple
3 tbsp. sugar
1/4 tsp. cinnamon
1/4 tsp. salt
2 tbsp. flaked coconut

Cut tops from oranges about 1/3 of the way down. Scoop out fruit into bowl (this can be mixed with orange gelatin to make an excellent congealed salad). If needed trim a thin slice from the bottom of each orange so it sits flat on plate. Place oranges in baking pan.

Clean yams, cook covered in boiling water for approximately 30 minutes or until tender. Drain water and cool yams. In a bowl, peel yams and mash. Stir in butter until it melts, then stir in pineapple, sugar, salt and cinnamon. Spoon mixture into orange shells. Sprinkle 1/2 tablespoon coconut on top of each. Bake at 325 degrees for approximately 10 minutes or until hot and coconut is lightly toasted.

For a variation substitute 4 large apples in place of oranges, scooping out inside leaving a 1/2 inch margin all around.