Double Stuffed Sweet Potatoes and Carrots
How to Make Double Stuffed Sweet Potatoes and Carrots
- Pre- Heat oven to 375- Halve Potatoes Length wise - Spray cooking sheet with cooking spray - place potatoes cut side down on cooking sheet, Bake 35 to 45 minutes, or till soft. - set aside to cool.
- In a saucepan , pour orange juice,add carrots, place pan over medium heat, bring to a boil, and then turn to low heat, and simmer for 15 minutes or untill carrots are softened. when softened ,remove from heat ( May need to cool some ) pour carrots and juice in a food processor bowl. set aside
- take each potatoe, and with a spoon scoop out softened and cooled potatoe, ( being careful , to leave the skins intact so you can restuff ) Take all the Scooped potatoe meat and add it to the Mixture of carrots and juice in the food processor, also add the nutmeg, brown sugar, and ranch dressing to the mixture in the processor bowl, process till smooth.
- Re-stuff all the potatoe skins, with mixture, placing back on the baking sheet, place back in oven for 25 minutes, after you take out of oven sprinkle the chopped pecans across the tops of potatoes . Serve and enjoy