Instructions

  1. Boil whole sweet potatoes until tender, about 25 minutes.
  2. Let cool, then peel and cut into 1/2 inch thick slices.
  3. In a large skillet melt pineapple preserves, butter and cinnamon; add sweet potatoes to skillet. Cook gently; tossing lightly until sweet potatoes are glazed.
  4. Top with toasted coconut.