Satsuma Roasted Sweet Potatoes
- 5 medium Louisiana sweet potatoes, (about 3 1/2 pounds)
- 6 Louisiana satsumas
- 1/2 cup light brown sugar
- 1 stick salted butter
- 1 tablespoon salt
- 1 teaspoon white pepper
- 1 cup freshly squeezed Louisiana satsuma juice
- Preheat the oven to 350°F.
- Place the sweet potatoes on a metal baking pan and roast for 1 hour.
- While the potatoes are cooking, prepare the satsumas.
- Peel 1 satsuma and finely chop its zest.
- Cut the peeled satsuma in half and squeeze out the juice into a measuring cup, discarding pulp.
- Cut 1/8-inch slices from the tops and bottoms of the remaining satsumas.
- Cut each satsuma in half horizontally.
- Use the tip of a teaspoon to remove the fruit from the rind, creating cups.
- Juice the remaining fruit and reserve. Reserve the cups.
- Allow the potatoes to cool for 20 minutes, then peel.
- Place the potato flesh in a food processor.
- Add the brown sugar, butter, salt, white pepper, satsuma juice, and reserved zest and purée until smooth.
- Adjust seasoning as necessary.
- Scoop the sweet potato purée into a pastry bag fitted with a star tip.
- Pipe the purée into the satsuma cups in a circular motion to create an attractive pattern.
- Bake them for 20 minutes or until the edges of the piped filling are lightly browned