Banana-Yam Casserole
~ adapted from Marcela Valladolid ~
Cut lengthwise into halves. In a heavy medium pot, cover with cold water and cook the yams to a boiling point; turn down to simmer for 10 minutes, continuing to cook just to fork-tender. Remove from water, let cool.
Make the streusel: 5 ounces graham crackers,
3/4 cups coarsely chopped nuts,
1 teaspoon ground cinnamon, and 1/2 teaspoon salt. Pulse a few times until coarse, not fully ground.
Pulse 6 tablespoons unsalted butter into the mixture, forming lumps no larger than peas; refrigerate.
Cut yams into 1-inch slices, and 4 large bananas– peeled and halved lengthwise.
(Preheat oven to 400℉) Butter a 13x9x2-inch baking dish. Alternating, layer half of the yams and half of the banana slices; sprinkle with half of the streusel and half of one 10 1/2-ounce bag of miniature marshmallows. Repeat layers.
Bake approximately 25 minutes or until golden. Serve warm.
Leave a Reply