Tangerine Sweet Potato Casserole

An elegant version of sweet potato casserole is flavored with tangerines or tangelos and dark rum and has a sweet, crunchy pecan topping. You can make up the dish a day or two ahead of time and refrigerate until the big day.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 334 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

Place sweet potatoes on the prepared baking sheet.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

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