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.
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