Holiday Sweet Potatoes

6 cups sliced, cooked sweet potatoes, drained

1 lemon, thinly sliced

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1 orange thinly sliced

1 8.25-ounce crushed pineapple

1/2 cup brown sugar

1/4 cup melted butter or margarine

1/2 teaspoon salt

1/2 cup flaked coconut

Maraschino cherries

Grease a 2 1/2-quart casserole or baking dish. Arrange potatoes, lemon and orange slices in layers.

Combine pineapple, brown sugar, butter and salt. Pour over potatoes and fruit slices. Sprinkle with coconut.

Bake in 350-degree oven for 1 hour.

Garnish with cherries

Fran Hadnott, New Iberia

from the 2000 cajun creole cookbook

Sweet Potato Biscuits

2 cups flour 4 teaspoons baking powder 1 tablespoon sugar 1/2 teaspoon salt 1/4 cup margarine 1 17-ounce can sweet potato halves, drained and mashed 1/2 cup milk

Combine all dry ingredients. Cut in margarine until mixture resembles coarse crumbs. Stir in sweet potatoes and milk, mixing just until moistened. Knead on floured surface about 10 times.

Roll into 1/2-inch thickness. Cut with 2 1/2-inch cutter. Place on ungreased cookie sheet. Bake at 400 degrees for 12 to 15 minutes or until lightly browned.

Nancy Reich, Piedmont, Mo.

From the 1994 Cajun Creole Cookbook