Double Stuffed Carrot Sweet Potatoes

By barbsjustagirl

Ingredients

• 4 large sweet potatoes (about the same size so they cook evenly)
• 1 cup carrots, diced
• 1/2 cup orange juice
• 1/2 teaspoon nutmeg
• 2 tablespoons brown sugar
• 1 cup pecans, chopped
• 1/2 cup Hidden Valley® The Original Ranch® Dressing

Details

Servings 4
Preparation time 10mins
Cooking time 70mins

Preparation

Step 1

Preheat oven to 375°F.

Cut potatoes in half lengthwise. Place potatoes cut-side down on a baking sheet sprayed with cooking spray. Bake for 35-45 minutes until potatoes are soft. Allow to cool enough to handle with oven mitts.

Meanwhile, pour the orange juice into a sauce pan over medium heat. Add the diced carrots and cover.

Simmer over low heat for 15 minutes until carrots are softened. Remove the carrots from the pan and dump into the bowl of a food processor.

With a spoon, scoop out the sweet potatoes—careful to leave the skins to restuff. Add the sweet potato meat to the food processor bowl along with the nutmeg, brown sugar and Hidden Valley® The Original Ranch® Dressing. Process for several minutes until well pureed.

Restuff the potato skins with the potato/carrot puree and bake for another 25 minutes. Garnish with chopped pecans and serve.