double-stuffed carrot sweet potatoes

How To Make double-stuffed carrot sweet potatoes

• 1

  Preheat oven to 375 degrees F.
• 2

  Halve potatoes lengthwise & place, cut side down on baking sheet sprayed with cooking spray. Bake 35 - 45 minutes, until soft. Let cool.
• 3

  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.
• 4

  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*!
• 5

  *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.
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