4 lbs. sweet potatoes
Boiling water
1 tsp. salt
6 med. bananas (2 1/2 lbs.)
1/4 c. orange juice
1/2 c. light brown sugar, firmly packed
1/2 tsp. ground cinnamon
4 tbsp. butter

Scrub potatoes; place in a large saucepan with salt. Add boiling water to cover; bring to a boil over high heat. Cover pot; reduce heat to low; simmer 30 to 35 minutes or until potatoes are tender. Drain, peel and cut crosswise into 1/4 inch thick slices.

Meanwhile, preheat oven to 375 degrees. Using butter, butter or solid vegetable shortening, thoroughly grease a 2 quart souffle dish or deep casserole dish. (Any deep, 2 quart, ovenproof baking dish may be substituted for the souffle dish in this recipe.)

Peel bananas; discard skins and cut bananas crosswise into 1/4 inch thick slices. Place in a medium-sized bowl and toss with orange juice. In another small bowl, mix brown sugar with ground cinnamon. Set aside.

In the bottom of the prepared casserole dish, arrange 1/3 of the potato slices in a single layer, overlapping slightly. Top with half of the banana slices and sprinkle with 1/3 of the sugar mixture. Dot with 1/3 of the butter.

Repeat layering again with another third of the potatoes and the bananas, reserving 12 banana slices for the top. Sprinkle with 1/3 of the sugar mixture and dot with 1/3 of the butter.

Top with remaining potatoes; arrange reserved banana slices on top. Sprinkle with remaining sugar mixture; dot with remaining butter and pour on rest of orange juice. Bake 45 minutes or until bubbly and very hot. Makes 12 servings.