Thanksgiving Recipe Share: Tangerine Sweet Potato Casserole
Thanksgiving is right around the corner! Each week prior to Thanksgiving, I’ll share one of my family favorite Thanksgiving recipes.
I would love to hear your suggestions because we all could do with a few more great recipes to follow! Add your recipe in the “Comments” section below to be shared the following week.
Another week, another recipe! Previously I shared my Cider Herb Gravy and Cornbread Casserole. This week’s recipe is Tangerine Sweet Potato Casserole. A friend gave me this recipe over fifteen years ago and I have yet to taste a better sweet potato dish. With the crunchy pecans and sweet mandarin oranges, it remains my all-time favorite sweet potato recipe.
Tangerine Sweet Potato Casserole
- 2 lbs sweet potatoes or yams, cooked and peeled
- 1/4 cup butter, melted
- 6 T brown sugar
- 3 T dark rum (I omit)
- 1/2 tsp salt
- 2 cans mandarin oranges or tangerines (I used mandarin oranges)
- 2 to 3 T chopped pecans
- Preheat oven to 375 degrees and grease a 2 quart casserole dish.
- In a bowl, whip together boiled sweet potatoes, 2 tbsp butter, 4 tbsp brown sugar, rum and salt. Fold in one can of mandarin oranges into the potato mixture. Turn into greased casserole dish. Arrange the second can of mandarin oranges on top of the sweet potatoes. Combine remaining butter, sugar and pecans. Sprinkle over top and bake for 30 minutes.