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Tangerine Sweet Potato Casserole

Tangerine Sweet Potato Casserole

  • Prep

    20 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 35 m
Pat Hymes

Pat Hymes

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 55.2g
  • 18%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

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.
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