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4 sweet potatoes or yams (about 1-1/2 lb.)
1/4 cup butter
1/2 cup pecans or walnuts
1/2 cup shredded coconut
3/4 cup packed brown sugar
4 bananas, mashed with 8 oz. crushed pineapple drained

Topping:
1 cup corn flake crumbs
2 tsp. melted butter
1/4 cup brown sugar

Cook, peel and mash sweet potatoes. Add butter, nuts, coconut and brown sugar. Divide in half.

In a greased Pyrex dish, layer 1/2 potato mix. Cover with bananas and then spread remaining potato mix. Mix topping ingredients and sprinkle on top. Bake at 350°F for about 20 minutes or until top has browned.

Poster's Notes:
This is a very unusual recipe for a sweet potato/banana pudding or kugel given to me by an Israeli friend. It's great for Rosh Hashanah or even Succot.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A