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Satsuma Roasted Sweet Potatoes

(yields 10 portions)

 

5 ea. medium sweet potatoes (about 3 ½ lbs.)

6 ea. Satsumas

¼ lb. light brown sugar

¼ lb. salted butter

1 Tbsp. salt

1 tsp. white pepper

1 cup Satsuma juice

 

Cooking Method:

Preheat the oven to 350 degrees. Place the sweet potatoes on a metal baking pan and roast for 1 hour. While the potatoes are cooking prepare the Satsumas. Finely chop the zest of one Satsuma. Cut that Satsuma in half and squeeze out the juice into a measuring cup. Discard the pulp. Detail the other 5 Satsumas by cutting off the top an 1/8 of an inch and the bottom and an 1/8 of an inch. Next, cut the Satsumas in half horizontally to create 2 equal portions. Using the tip of a teaspoon remove the fruit from the rind; creating an ‘orange cup.’ Juice the remaining fruit and reserve. Remove the potatoes and let cool for 20 minutes. Peel away the skin and place the sweet potato pulp into a food processor. Add the remaining ingredients including the Satsuma zest and puree until smooth. Adjust seasoning as necessary. Scoop the sweet potato puree into a pastry bag that is fitted with a star tip. Pipe the puree into the Satsuma cups in a circular motion to create an attractive pattern. Bake the sweet potato Satsuma cups for the second time at 350 degrees for 20 minutes.

 

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