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
Copyright VegSource Interactive, November 24, 1998. All rights
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vegsource.com is given.