| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | lb | (about 6 medium) sweet potatoes, cooked & peeled |
| 1/4 | c | Butter, melted |
| 6 | tb | Butter, melted |
| 6 | tb | Brown sugar, firmly packed |
| 3 | tb | Darm rum |
| 1/2 | ts | Salt |
| 4 | Tangerines | |
| 2 | tb | Chopped pecans |
INSTRUCTIONS
Here are 2 more, both from the New York Times Cookbook. They do sound great! Preheat oven to moderate (375). Whip together the sweet potatoes, 2 tbs of the butter, four tbs of the sugar, the rum & salt. Peel the tangerines, rremoving the white membrane. Cut the sections from two of the tangerines into halves, removing the seeds. Fold into the sweet potato mixture. Turn into a greased 2-quart casserole. Snip the centers of the remaining tangerine sections with scissors and remove the seeds. Arrange the sections on top of the sweet potatoes. Combine the remaining butter, sugar and the pecans. Sprinkle over the top and bake 30 minutes. Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] (DEBORAH EPSTEIN) on Mar 27, 1997
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