3 (3 1/2 oz. each) cans flaked coconut
2 c. light cream or Half and Half
3 (18 oz. each) cans vacuum-pack sweet potatoes
1/2 tsp. ground cumin
1 1/4 tsp. salt
1/4 tsp. ground coriander
2 tbsp. butter, melted

1. Reserve 3/4 cup coconut. Heat remaining coconut and the cream to boiling; remove from heat. Let stand 30 minutes. Drain; reserve liquid and coconut.

2. Beat potatoes until fluffy; beat in reserved coconut liquid gradually. Stir in drained coconut, the cumin, salt and coriander.

3. Heat oven to 400 degrees. Turn potato mixture into buttered 1 1/2 quart casserole or baking dish, 8 x 8 x 2 inches. Toss reserved 3/4 cup coconut and the butter; sprinkle over potatoes.

4. Bake until potatoes are hot, about 25 minutes. Garnish with watercress if desired.