Orange and Sweet Potato Casserole
Makes 6 servings
6 sweet potatoes (about 2 pounds)
4 tablespoons butter
6 tablespoons firmly packed brown sugar
3 tablespoons dark rum
Salt to taste, if desired
3/4 cup sectioned mandarin oranges, regular oranges or tangerines, seeds and membrane removed and discarded
2 tablespoons coarsely chopped pecans
Put the potatoes in a kettle with water to cover and bring to the boil. Cook until tender, 30 minutes or longer. Drain.
Preheat oven to 375 degrees.
Peel the potatoes and cut them into cubes. Put them through a food mill or potato ricer (editor's note: or a food processor) into a mixing bowl. Add 2 tablespoons butter, 4 tablespoons sugar, rum and salt. Beat thoroughly.
Add half the oranges to the mixture and fold them in. Turn this mixture into a buttered 2-quart casserole. Smooth over the top. Arrange the remaining orange pieces neatly over the top.
Combine the remaining butter, sugar and pecans and sprinkle this over the top.
Place in the oven and bake 30 minutes.
Makes 6 servings
6 sweet potatoes (about 2 pounds)
4 tablespoons butter
6 tablespoons firmly packed brown sugar
3 tablespoons dark rum
Salt to taste, if desired
3/4 cup sectioned mandarin oranges, regular oranges or tangerines, seeds and membrane removed and discarded
2 tablespoons coarsely chopped pecans
Put the potatoes in a kettle with water to cover and bring to the boil. Cook until tender, 30 minutes or longer. Drain.
Preheat oven to 375 degrees.
Peel the potatoes and cut them into cubes. Put them through a food mill or potato ricer (editor's note: or a food processor) into a mixing bowl. Add 2 tablespoons butter, 4 tablespoons sugar, rum and salt. Beat thoroughly.
Add half the oranges to the mixture and fold them in. Turn this mixture into a buttered 2-quart casserole. Smooth over the top. Arrange the remaining orange pieces neatly over the top.
Combine the remaining butter, sugar and pecans and sprinkle this over the top.
Place in the oven and bake 30 minutes.
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