Ingredients:
4 -5 medium sweet potatoes
1/2 cup pineapple preserves
2 tablespoons butter
1/2 teaspoon cinnamon
1/4 cup toasted coconut (optional)
Directions:
Boil whole sweet potatoes until tender, about 25 minutes.
Let cool, then peel and cut into 1/2 inch thick slices.
In a large skillet melt pineapple preserves, butter and cinnamon; add sweet potatoes to skillet. Cook gently; tossing lightly until sweet potatoes are glazed.
Top with toasted coconut.
Servings: 4-8
Time preparation: 10 min.
Time total: 35 min.