4 c. cooked or canned sweet potatoes, cut in chunks
1/2 lemon, sliced thin, unpeeled
1/2 orange, sliced thin, unpeeled
9 oz. can crushed pineapple
1/2 c. brown sugar
1/4 c. butter
1/2 tsp. salt
1/2 c. shredded coconut

Place 1/2 the potatoes in greased 2 quart casserole. Add orange and lemon slices and add rest of sweet potatoes. Combine pineapple, brown sugar, butter and salt; heat over low flame until mixture boils one minute, stirring constantly. Pour sauce over potatoes and sprinkle with coconut. Cover and bake in 325 degree oven for 35 to 45 minutes. Serves 6.