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LOUISIANA YAM, COCONUT AND ORANGE CASSEROLE

4 medium-sized yams, cooked
and peeled or 2 cans (16
oz. each) yams, drained
2 eggs
1/4 c. margarine, melted
1/2 c. brown sugar
3/4 tsp. salt
1/4 tsp. cinnamon
2 Tbsp. rum
2/3 c. shredded coconut
1 Tbsp. margarine, melted
orange sections for garnish

Mash yams in large mixing bowl. Add eggs, 1/4 cup
butter, sugar, salt, cinnamon and rum. Beat until mixture is
light and fluffy. Turn into greased shallow casserole or 1
quart baking dish. Bake at 325 degrees for 35 minutes.
Toss coconut with 1 tablespoon melted margarine.
Sprinkle a border of coconut around edge of casserole. Arrange
orange sections inside border. Bake 10 to 15 minutes more
until coconut browns slightly.

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