Tangerine Sweet Potato Casserole Recipe
Tangerine Sweet Potato Casserole is an amazingly delicious side dish. Serve this Tangerine Sweet Potato Casserole; I am sure you will always be tempted to prepare this for every party!
Ingredients
| 2 pounds sweet potatoes, cooked and peeled | ||
| Butter | 1/4 Cup (16 tbs), melted | |
| Brown sugar | 6 Tablespoon, firmly packed | |
| Dark rum | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Tangerines | 4 | |
| Pecans | 2 Tablespoon, chopped | |
Directions
1. Preheat oven to moderate (375° F.).
2. Whip together the sweet potatoes, two tablespoons of the butter, four tablespoons of the sugar, the rum and salt.
3. Peel the tangerines, removing the white membrane. Cut the sections from two of the tangerines into halves, removing the seeds. Fold into the sweet potato mixture. Turn into a greased two-quart casserole.
4. Snip the centers of the remaining tangerine sections with scissors and remove the seeds. Arrange the sections on top of the sweet potatoes.
5. Combine the remaining butter, sugar and the pecans. Sprinkle over the top and bake thirty minutes.
2. Whip together the sweet potatoes, two tablespoons of the butter, four tablespoons of the sugar, the rum and salt.
3. Peel the tangerines, removing the white membrane. Cut the sections from two of the tangerines into halves, removing the seeds. Fold into the sweet potato mixture. Turn into a greased two-quart casserole.
4. Snip the centers of the remaining tangerine sections with scissors and remove the seeds. Arrange the sections on top of the sweet potatoes.
5. Combine the remaining butter, sugar and the pecans. Sprinkle over the top and bake thirty minutes.
Chef
