Polynesian Yam Casserole
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | ounces |
sweet potatoes, or yams
drained, sliced |
|
| 1 | each |
bananas
thickly sliced |
|
| 8 ¾ | ounces |
pineapple
crushed |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
coconut
flaked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 520.2 | ml/g |
sweet potatoes, or yams
drained, sliced |
|
| 1 | each |
bananas
thickly sliced |
|
| 252.9 | ml/g |
pineapple
crushed |
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
coconut
flaked |
*
|
Directions
Arrange yams and bananas in a 10 inch x 6 inch x 1½ inch baking dish .
Pour pineapple with syrup over all, making sure bananas are moistened.
Sprinkle with salt.
Bake at 350 degrees, uncovered, for 15 minutes.
Sprinkle with coconut, bake 15 minutes longer.
