Jamaican yam casserole
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | 1-lb yams -- drained |
| ½ | medium | Banana -- thickly sliced |
| ¼ | cup | Orange juice |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | tablespoons | Pecans -- coarsely chopped |
| 2 | tablespoons | Toasted flake coconut |
Directions
Start heating oven to 350°F. In a buttered 1-at casserole, arrange yams, banana. Pour juice over all. Sprinkle with salt, pepper. Top with pecans and coconut. Bake, covered, 30 minutes.
Source: Good Housekeeping Cookbook; edited by Dorothy B. Marsh; published
by Harcourt, Brace & World, Inc.; 1963 Library of Congress Catalog Card Number: 63-15315
Recipe By :