6 med. sweet potatoes (2 lbs.)
2 med. apples
3/4 c. packed brown sugar
1/4 c. butter, melted
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 c. flaked coconut

Peel sweet potatoes and slice into rounds 1/4 inch thick. Cook, covered, in 2 inches boiling salted water 10 minutes or until almost tender. Drain. Peel and core apples. Cut into 1/4 inch thick slices. Combine brown sugar, butter, ginger and nutmeg.

In a 10 x 6 x 2 inch baking dish layer 1/3 of the potato slices and then 1/2 of the apple slices. Spoon 2 tablespoons brown sugar mixture over apples. Repeat layers once. Arrange remaining potatoes on top. Spoon remaining brown sugar mixture over all. Bake, covered, in a 325 degree oven for 40 minutes. Uncover. Baste potatoes with brown sugar mixture from bottom of dish. Sprinkle coconut around edges of dish. Bake, uncovered, 15 minutes longer or until coconut is lightly browned. Baste potatoes with brown sugar mixture. Makes 8 servings.