Stuffed Carrot Sweet Potatoes
Ingredients(6)
medium-size sweet potatoes
4
orange juice
½ cup
diced carrots
1 cup
½ cup
brown sugar
2 tablespoons
pecans, coarsely chopped
¾ cup
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(4)
- 1
Preheat oven to 425°F.
- 2
Cut potatoes in half lengthwise and place cut-side down on a baking sheet sprayed with cooking spray. Bake for about 35 minutes or until potatoes are soft.
- 3
While the potatoes are cooking, add orange juice and carrots to a small pot set over medium-high heat. Simmer for 15 minutes until carrots are softened, then drain.
- 4
Carefully scoop the potatoes out of the skins and puree in a food processor or blender with the carrots, ranch dressing and brown sugar. Spoon the potato mixture back into the skins and garnish with chopped pecans. Serve warm.
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