Tangerine Sweet Potato Casserole

Ingredients

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

Equipment

• bowl
• baking sheet
• oven
• hand mixer
• casserole dish
• aluminum foil

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).
4. Let sweet potatoes rest until cool enough to handle. Peel the sweet potatoes and transfer into a large bowl.
5. 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.
6. Peel tangelos, section the fruit, and remove membranes, pith, and seeds.
7. 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.
8. Transfer sweet potato mixture to the prepared casserole dish.
9. Arrange reserved tangelo sections atop sweet potato mixture.
10. Combine 3 tablespoons melted butter, 3 tablespoons brown sugar, and pecans in a bowl until crumbly; sprinkle evenly over the dish.
11. Bake in the preheated oven until heated through and the topping is lightly browned, about 30 minutes.