This recipe is simple. It's mostly just sweet potatoes and bananas. You do have to cook the sweet potatoes first. That's okay. That gives you time to find your deep 2 quart casserole dish and assemble the remaining ingredients. Canned orange juice is okay, too. There's not much to the recipe, just takes a few minutes to prepare.

SWEET POTATO AND BANANA CASSEROLE
4 pounds sweet potatoes
1 teaspoon salt
6 medium bananas, peeled
1/3 cup orange juice
3/4 cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
4 tablespoons butter or margarine, divided

Place scrubbed sweet potatoes and salt in large saucepan. Cover with boiling water. Over high heat bring to a boil. Reduce heat and simmer on low for 30 minutes until sweet potatoes are tender. Drain. Cool and peel. Cut in crosswise 1/4 inch slices. Meanwhile prepare casserole dish. Using margarine, thoroughly grease a deep 2 quart casserole dish. Cut bananas crosswise in 1/4 inch slices into medium sized bowl. Toss with orange juice. In small bowl mix brown sugar and spices. Set both bowls aside. Next, in bottom of prepared casserole dish arrange 1/3 of the sweet potato slices in a single layer, overlapping to fit them all in. Top with half the banana slices and sprinkle with 1/3 of sugar mixture. Dot with 1 tablespoon butter. Repeat layers. Save 12 banana slices for top. Top with remaining sweet potatoes. Arrange reserved banana slices on top. Sprinkle with remaining sugar mixture. Finish with rest of butter and pour on remaining orange juice. Bake at 375 F. for about 45 minutes or until bubbly.