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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


  1. 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.
  2. Bake covered at 350 degrees Ffor 30 minutes.

Makes 2 servings.

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