Ingredients:
3 tangelos (or oranges)
29-oz. can sweet potatoes
3/4 Cup packed brown sugar
3 Tablespoons margarine or butter
2 Tablespoons water
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 Tablespoons pecans, chopped & toasted
Directions:
Preheat the oven to 325 degrees. Finely shred enough tangelo peel to make 1 teaspoon and set aside. Remove and discard the remaining peels from the tangelos, then cut the tangelo flesh into thin slices. Spread the sweet potato out on the bottom of a 2-quart rectangular baking dish, then arrange the tangelo slices on top. In a small saucepan, combine the sugar, margarine or butter, water, nutmeg and salt. Bring to a boil and boil gently, uncovered, for 3 minutes. Stir in the shredded tangelo peel, then drizzle half of this mixture over the sweet potatoes and tangelos. Bake uncovered for about 30 minutes or until the top looks glazed. Before serving, spoon remaining syrup over the dish and sprinkle pecans on top. Serves 6.