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.

2 servings.