Ingredients:

• 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

Instructions:

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