Instructions: Heat coals or gas grill for direct heat.

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.

Grill sweet potato slices uncovered 4 inches from medium heat about 20 minutes, brushing frequently with margarine mixture and turning once, until tender.

To serve, sprinkle coconut over sweet potatoes.

This recipe yields 6 servings.

Comments: To toast coconut, bake uncovered in ungreased shallow pan in 350 degree 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.

For a spicy flavor, stir 1/4 teaspoon ground cinnamon or ground red pepper (cayenne) into the margarine mixture.

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