Instructions: Preheat oven to 425 degrees. In a 3-quart pan, boil yams and sweet potatoes in water, covered, until tender when pierced, 20 to 30 minutes; drain and cool.

Peel and slice crosswise, 1/4 inch thick.

Alternating yam and sweet potato, overlap slices slightly in a buttered 1 1/2-quart baking dish. Start from outer edge and work toward center.

In a small, heavy pan, heat sugar and water over medium heat. Shake pan frequently until sugar melts and turns light caramel color. Remove from heat; stir in butter, salt, lemon peel and lemon juice. Pour syrup over slices.

Bake, uncovered, until hot and bubbly, 10-15 minutes. Sprinkle with coconut and peanuts.

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