Jamaican Yam Casserole
1 16 ounce can yams, drained
1/2 medium banana, thickly sliced
1/4 cup orange juice
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons pecans, coarsely chopped
2 tablespoons toasted flaked coconut
In a greased 1 quart casserole dish, arrange yams and banana. Pour juice over
all. Sprinkle with salt and pepper.
Top with pecans and coconut.
Bake covered in a 350F oven for 30 minutes.