Sweet Potatoes with Rum and Honey Tangerines

Preheat oven to 400 degrees F.

Place the sweet potatoes on a baking sheet and bake until fork tender, about 1 hour. Remove potatoes and lower the oven temp to 375 degrees F.

When the potatoes are cool enough to handle, cut them in half lengthwise and scrape the flesh from the skins into a bowl. Add 2tbsp of the melted butter, 4 tbsp of the brown sugar, the rum and the salt.

Beat with an electric mixer on low speed until well mixed. Grate 1 of the tangerines to remove the zest, then mix the zest into the potatoes.

Peel all of the tangerines, removing the outer white pith. Cut apart the sections of 2 tangerines, remove membranes and seeds. Fold the sections gently into the potatoes, taking care not to break them. Turn the potatoes into a 2-qt baking dish.

Section the 2 remaining tangerines. Remove the membranes and seeds and arrange the sections on top of the potatoes.

In a small bowl, stir together the remaining butter and sugar and add the pecans. Sprinkle over the top of the tangerine sections on top of the potatoes.

Bake at 375 degrees F for 30 minutes or until thoroughly heated and the nuts are lightly darkened in color.