6 med. sweet potatoes, cooked & mashed
2/3 c. drained crushed pineapple
1/4 c. orange juice
1/3 c. half & half (cream)
1/4 c. firmly packed brown sugar
1/4 c. butter
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 c. flaked coconut

Combine potatoes, pineapple and orange juice; mix well. Combine half & half, brown sugar and butter. Cook over low heat, stirring constantly until butter is melted. Add to potato mixture along with salt and cinnamon; blend thoroughly.

Pour into lightly greased shallow casserole. Sprinkle with coconut. Bake at 400 degrees about 10 minutes or until coconut is lightly toasted. Makes 8-10 servings.