Double Stuffed Carrot Sweet Potatoes

Rated 4.8/5 based on 16 customer reviews
  • Prep: 10 min
  • Cook: 1 hr
  • Total: 1 hr 10 min
  • Servings: 4

Ingredients (7)

  • ½ cup orange juice
  • ½ 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 (6)

  • Step 1
    Preheat oven to 375°F.
  • Step 2
    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.
  • Step 3
    Meanwhile, pour the orange juice into a sauce pan over medium heat. Add the diced carrots and cover.
  • Step 4
    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.
  • Step 5
    With a spoon, scoop out the sweet potatoes—careful to leave the skins to restuff. 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.
  • Step 6
    Restuff the potato skins with the potato/carrot puree and bake for another 25 minutes. Garnish with chopped pecans and serve.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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