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Jamaican Yam Casserole
from - - USA

from foehn at VegSource

  • 1 (16 oz.) can yams, drained
  • 1/2 med. banana, thickly sliced
  • 1/4 c. orange juice
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 2 tbsp. pecans, coarsely chopped
  • 2 tbsp. 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 350 degree oven for 30 minutes.
Yield: 2 servings.

From VegSource Interactive Newsletter Volume 1 Number 4 November 24, 1998
Copyright VegSource Interactive, November 24, 1998. All rights reserved.
Permission to quote newsletter is granted, as long as credit to is given.