2 c. sweet potatoes, cooked, cubed
1 c. pineapple, cubed, drained
1 c. mandarin oranges, drained
1 c. whipped cream
1/2 c. coconut
2 tbsp. maraschino cherries, chopped
1/2 c. miniature marshmallows (opt.)

Cook 2 to 3 medium size sweet potatoes in their skins with a dash of salt until tender. Then refrigerate them until chilled, before peeling and cubing. Now carefully mix in a large bowl the potatoes with the other ingredients. Add a salad dressing of whipped cream. Then allow the salad to chill for 2 to 3 hours (the longer the better). The oranges, cherries and cream make a pretty combination.