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Ingredients
| sweet potatoes: 4 whole potatoes |
| carrots (grated): 1 cup (diced) |
| orange juice: 1/2 cup |
| whole nutmeg: 1/2 tsp |
| light brown sugar (packed): 2 Tbl |
| pecans: 1 cup (chopped) |
| salad dressing - ranch: 1/2 cup |
Double-Stuffed Carrot Sweet Potatoes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
60 min -
Servings
4 serving(s)
Tags
- Preheat oven to 375. Halve potatoes lenghtwise and place cut side down on baking sheet sprayed with cooking spray. Bake 35-45 minutes until soft. Cool.
- Pour juice into saucepan over medium heat. Add carrots; simmer for 15 minutes over low heat, until carrots are softened. Remove carrots and place in food processor bowl.
- With a spoon, scoup out softened sweet potatoes-careful to leave skin halves intact to re-stuff. Add sweet potato meat to food processor bowl with nutmeg, brown sugar and ranch dressing. Process until smooth. Re-stuff potato skins with the potato/carrot puree and bake for another 25 minutes. Garnish with pecans and serve.