Best Double Stuffed Carrot Sweet Potatoes Recipes

Double Stuffed Carrot Sweet Potatoes image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 7

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

Steps:

Preheat oven to 375 degrees 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 re-stuff. 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.
Re-stuff the potato skins with the potato/carrot puree and bake for another 25 minutes. Garnish with chopped pecans and serve.

Double-Stuffed Carrot Sweet Potatoes image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Vegetables

Number Of Ingredients 7

4 large sweet potatoes
1 cup(s) carrots, diced or shredded
1/2 cup(s) orange juice
1/2 teaspoon(s) nutmeg
2 tablespoon(s) brown sugar
1 cup(s) pecans, chopped
1/2 cup(s) hidden valley original ranch dressing

Steps:

Preheat oven to 375 degrees F.
Halve potatoes lengthwise & place, cut side down on baking sheet sprayed with cooking spray. Bake 35 - 45 minutes, until soft. Let cool.
Pour juice into saucepan over medium heat. Add carrots; simmer 15 minutes over low heat, until carrots are softened. Place carrot/juice mixture into food processor; set aside.
With a spoon, scoop out softened potatoes - careful to leave skin halves intact to re-stuff. Add sweet potato meat to food processor with carrot mixture. Add nutmeg, brown sugar & ranch dressing. Process until smooth. Re-stuff potato skins with the potato/carrot puree & bake for another 25 minutes. Garnish with pecans & enjoy*!
*OPTIONAL SERVING SUGGESTION: Stir pecans into warm puree. Divide warm puree into festive individual bowls. Pipe Jack-O-Lantern faces with ranch dressing onto each serving.