Double-Stuffed Carrot Sweet Potatoes

1. 1

   Preheat oven to 375.

2. 2

   Halve potatoes lenghtwise and place cut side down on baking sheet sprayed with cooking spray.

3. 3

   Bake 35-45 minutes until soft.

4. 4

   Cool.

5. 5

   Pour juice into saucepan over medium heat.

6. 6

   Add carrots; simmer for 15 minutes over low heat, until carrots are softened.

7. 7

   Remove carrots and place in food processor bowl.

8. 8

   With a spoon, scoup out softened sweet potatoes-careful to leave skin halves intact to re-stuff.

9. 9

   Add sweet potato meat to food processor bowl with nutmeg, brown sugar and ranch dressing.

10. 10

    Process until smooth.

11. 11

    Re-stuff potato skins with the potato/carrot puree and bake for another 25 minutes.

12. 12

    Garnish with pecans and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.