Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           shredded coconut
     1/4  cup           pineapple juice
     1/4  cup           coconut milk
   1      large         sweet potato
                        - about 1/2 lb
   2      tablespoons   olive oil
                        salt and pepper

Preparation:

Preheat the grill. Preheat the oven to 350F. Scatter the coconut in a shallow baking pan and toast in the oven until evenly browned, shaking the pan occasionally, 5-7 minutes. Set aside. In a small bowl, combine the pineapple juice and coconut milk and stir to mix. Peel the sweet potato and cut in -inch slices. Lightly brush the slices with olive oil and season with salt and pepper. Arrange the slices over a medium-hot fire and cook just until browned, 1-2 minutes. Using long-handled tongs, turn the slices and continue cooking until browned and crisp, about 1 minute longer. Transfer the slices to a platter. Drizzle with the pineapple-coconut mixture and sprinkle with the toasted coconut. Serve immediately. Source: chef Franz Peier in South Carolina Simply Seafood Summer 1995