| TROPICAL YAM BAKE |
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Serves 82 cans (18 ounces each) yams or sweet potatoes, mashed or 2-1/4 pounds fresh yams or sweet potatoes, cooked, drained and mashed 2 eggs 1/2 cup firmly packed light brown sugar 1/4 cup orange juice 3 tablespoons CRISCO Oil 1 -1/2 teaspoons grated lime peel 2 tablespoons lime juice 1/2 teaspoon nutmeg 2 bananas, peeled and sliced Grated lime peel Heat oven to 350ºF. Oil 11-3/4 x 7-1/2 x 2-inch baking dish lightly. Place cooling rack on countertop. Combine yams, eggs, brown sugar, orange juice, Crisco Oil, 1-1/2 teaspoons lime peel, lime juice and nutmeg in large bowl. Beat at low speed of electric mixer just until blended. Increase speed to medium. Beat until well blended. Stir in bananas. Transfer to baking dish. Cover with foil. Bake at 350ºF for 20 minutes. Remove foil. Bake 10 minutes. Do not overbake. Remove dish to cooling rack. Sprinkle with additional lime peel. Serve warm. |
