Double-Stuffed Carrot Sweet Potatoes |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 24 |
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This is from a Hidden Valley ad in this month's Woman's Day magazine. It sounds awesome so I'm saving it to make it with Thanksgiving dinner. Ingredients:
4 large sweet potatoes |
1 cup carrot, diced |
1/2 cup orange juice |
1/2 teaspoon nutmeg |
2 tablespoons brown sugar |
1 cup pecans, chopped |
1/2 cup ranch dressing |
Directions:
1. Preheat oven to 375. Halve potatoes lenghtwise and place cut side down on baking sheet sprayed with cooking spray. Bake 35-45 minutes until soft. Cool.
2. Pour juice into saucepan over medium heat. Add carrots; simmer for 15 minutes over low heat, until carrots are softened. Remove carrots and place in food processor bowl.
3. With a spoon, scoup out softened sweet potatoes-careful to leave skin halves intact to re-stuff. Add sweet potato meat to food processor bowl with nutmeg, brown sugar and ranch dressing. Process until smooth. Re-stuff potato skins with the potato/carrot puree and bake for another 25 minutes. Garnish with pecans and serve.
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