PREP: 10 min; COOK: 20 min; GRILL: 20 min Makes 6 servings
For a spicy flavor, stir 1/4 teaspoon ground cinnamon or ground red pepper (cayenne) into the margarine mixture. 3pounds sweet potatoes or yams 1/3cup margarine or butter, melted 1/2teaspoon salt Coconut, toasted, if desired*
1.Heat coals or gas grill for direct heat.
2.Peel sweet potatoes; cut into 1/2-inch diagonal slices. Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add sweet potatoes. Cover and heat to boiling; reduce heat. Simmer about 12 minutes or almost tender; drain. Mix margarine and salt.
3.Grill sweet potato slices uncovered 4 inches from medium heat about 20 minutes, brushing frequently with margarine mixture and turning once, until tender.
4.To serve, sprinkle coconut over sweet potatoes.
*To toast coconut, bake uncovered in ungreased shallow pan in 350 oven 5 to 7 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
1 Serving: 255 calories (90 calories from fat); 10 g fat (2 g saturated); 0 mg cholesterol; 330 mg sodium; 43 g carbohydrate (5 g dietary fiber); 3 g protein