Recipe from Clara Oswald of Americus, Ga.

6 or 7 cups of cooked sweet potatoes
9oz can of crushed pineapple
1/2 cup of brown sugar
1/2 cup of melted butter
1/2 tsp salt
1/2 cup shredded coconut
marachino cherries for the trimming

Thinly slice 1/2 lemon and 1/2 orange with peels. Alternate with 6 or 7 cups of , cooked sweet potatoes in a 11 1/2 x 7 1/2 x 1 1/2 buttered casserol dish. Combine crushed pineapple, brown sugar, melted butter and salt. Pour over all sweet potatoes. Sprinkle with 1/2 cup shredded coconut. Trim with maraschino cherries. Bake in a moderate oven for about 30 minutes. Enjoy!!!