DOUBLE-STUFFED CARROT SWEET POTATOES

Double-Stuffed Carrot Sweet Potatoes image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Number Of Ingredients 7

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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.