Tangerine Sweet Potato Casserole recipe

All Recipes Best Recipe Side Dish Vegetables Sweet Potatoes

Ingredients

3 pounds sweet potatoes
3 tablespoons butter, melted
6 tablespoons packed brown sugar
3 tablespoons dark rum
¾ teaspoon salt
4 tangelos
3 tablespoons butter, melted
3 tablespoons packed brown sugar
3 tablespoons chopped pecans

Nutrition Info

334.1 calories
carbohydrate: 55.2 g
cholesterol: 22.9 mg
fat: 10.8 g
fiber: 6.1 g
protein: 3.4 g
saturatedFat: 5.7 g
servingSize: -
sodium: 378.2 mg
sugar: 26.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil. Grease a 2-quart casserole.

  2. Place sweet potatoes on the prepared baking sheet.

  3. Bake sweet potatoes in the preheated oven until tender, about 45 minutes. Reduce oven heat to 375 degrees F (190 degrees C). Let sweet potatoes rest until cool enough to handle. Peel the sweet potatoes and transfer into a large bowl.

  4. Whip sweet potatoes with 3 tablespoons melted butter, 6 tablespoons brown sugar, rum, and salt with an electric mixer, until potatoes are smooth and fluffy, 3 to 5 minutes.

  5. Peel tangelos, section the fruit, and remove membranes, pith, and seeds. Cut sections from 2 tangelos in half crosswise, Set aside sections of remaining 2 tangelos. Gently fold halved tangelo sections into the sweet potato mixture. Transfer sweet potato mixture to the prepared casserole dish.

  6. Arrange reserved tangelo sections atop sweet potato mixture. Combine 3 tablespoons melted butter, 3 tablespoons brown sugar, and pecans in a bowl until crumbly, sprinkle evenly over the dish.

  7. Bake in the preheated oven until heated through and the topping is lightly browned, about 30 minutes.

Recipe Yield

8 servings

Recipe Note

Not the usual 'sweet marshmallow' sweet potato dish. Can be prepared 1 to 2 days ahead and baked when ready to serve. A favorite at our Thanksgiving dinners!

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