8 medium-size sweet potatoes
1 1/4 c. flaked coconut, divided
1/2 c. brown sugar, firmly packed
1/4 c. butter, melted
1/4 c. whipping cream
8 Maraschino cherries, halved

Cook sweet potatoes in boiling water 20 to 25 minutes or until tender. Let cool to touch; peel and cut in half lengthwise. Arrange the potatoes in a greased 13 x 9 x 2 inch baking dish; sprinkle with 1 cup coconut. Combine brown sugar, butter and whipping cream; pour mixture over sweet potatoes. Top with remaining 1/4 cup coconut and cherries. Broil 5 inches from heat for 2 to 3 minutes or until lightly browned. Yield: 10 to 12 servings.