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Saturday, October 21, 2006

Sweet Potato and Tangerine Casserole

Seasonal Recipe of the Week
Why are some foods sexy? Oranges aren’t sexy, but tangerines sure are. So when I saw this recipe for Tangerine Sweet Potato Casserole, I had to share it. It’s from the New York Times Cookbook, one of my all-time favorites. Here is the recipe:

Ingredients
2 pounds (about 6 medium) sweet potatoes, roasted in the oven and peeled
1/4 cup melted butter
6 tablespoons brown sugar, firmly packed
3 tablespoons dark rum
1/2 teaspoon salt
4 tangerines
2 tablespoons chopped pecans

Procedure
Preheat oven to 375. Roast sweet potatoes till tender 45-60 minutes. Put sweet potato pulp in large bowl and whip it with 2 tablespoons of the butter, 4 tablespoons of the sugar, the rum and the salt. Peel all 4 tangerines, remove all pith — it's bitter! On 2 of the tangerines, cut the sections in half and remove any seeds. Fold into sweet potatoes. Put mixture into buttered 2 quart casserole dish. Arrange the tangerine sections of the remaining two tangerines on top of casserole. Combine remaining sugar, butter, and pecans. Sprinkle over top of casserole and bake 30 minutes. Not only does it taste great, but it smells great as well. Try it!