Preheat oven to moderate 375ºF.  Whip together the sweet potatoes, 2 tablespoons of  the butter, four tablespoons of the sugar, the rum & salt. Peel the tangerines, removing 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 - Prodigys Recipe Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Mar 27, 1997