Cook 2 medium sized sweet potatoes in salted water until just tender. Peel and slice thinly.

1/3 c. honey
1 tsp. lemon juice
1 tsp. grated lemon rind

Place sweet potato slices in honey mixture and allow to stand in refrigerator for at least 1 hour.

1/2 c. flour
1/4 tsp. baking powder
1/4 tsp. salt

1/2 c. milk
1 egg, beaten

Add slowly to flour mixture to make a fairly smooth batter. Dip potato slices in batter and then in coconut (1 1/2 cup flakes coconut). Fry in deep fat at 365 degrees until brown. Serve hot. Serves 4.