Wash and boil the sweet potatoes until fully cooked. Wash and cut the clementines in half. Squeeze out the juice into a bowl and reserve for later. Scrape the pulp away from the rind and place the clean clementine cups upright on a baking sheet. Place the cooked sweet potatoes and half the reserved juice into a food processor with the eggs, butter, sugar, goat milk, sherry and spices. Blend until smooth.
Transfer the potato mixture to a piping bag and fill the clementine cups, topping with the pecans. Place in a preheated 350 degree oven for about 20 minutes for tops to brown and eggs to cook.