6 med. sweet potatoes (about 3 1/2 lb.)
2 tbsp. butter
2 c. orange marmalade
2 tbsp. orange juice
1 tbsp. lemon juice
1/8 tsp. salt
1 tbsp. flaked coconut, toasted (optional)

Scrub potatoes and cook in boiling water to cover for 25-30 minutes or until done. (Note: I find it better to bake potatoes and then slice.) Cool to touch, peel and cut lengthwise into 1/2 inch slices; set aside.

Melt butter in a large skillet; stir in marmalade, orange juice, lemon juice and salt. Bring to a boil, add potato slices and cook uncovered over medium heat for 15 minutes turning potatoes occasionally. Transfer to a serving dish; sprinkle with toasted coconut.