Serves: 8
Total Calories: 565

4 pounds yams cooked (approximately 2 cups), peeled
1/4 cup butter or margarine, melted
3 tablespoons cream
2 tablespoons brown sugar
1/4 teaspoon cinnamon ground
1/4 teaspoon allspice ground
1/4 teaspoon salt
1 egg
1 (13-ounce) can pineapple chunk packed in own juice, drained (reserve juice)
3 bananas ripe, peeled and sliced
2 tablespoons honey
1/4 cup orange juice concentrate
1/3 cup coconut sweetened flakes

Heat oven to 350° F. Rice or mash yams. Beat in melted butter or margarine, cream, brown sugar, cinnamon, allspice, salt, and egg. Spread potato mixture in bottom of well greased 1 1/2 -quart shallow baking dish. Top with a layer each of pineapple and bananas. Mix honey, orange juice, and 1/4 cup reserved pineapple juice drizzle over potatoes and fruit. Bake uncovered in oven for 15 minutes. Sprinkle with coconut flakes, completely covering fruit. Return to oven and bake for 15 minutes or until coconut is golden brown.

Nutritional Facts:

Serves: 8
Total Calories: 565
Calories from Fat: 85

More Recipes from the Recipes for Summer Days Cookbook:
Carrot-Cauliflower Mix
Cheesy Carrots
Corn-Vegetable Medley
Green Beans Landaise
Grilled Herbed Corn
Picnic Deviled Eggs
Potatoes Gratin
Special Hash Browns
Stuffed Zucchini On The Grill
Sweet And Sour Green Beans
Tomato-Vegetable Casserole
Yam Supreme