Stuffed Carrot Sweet Potatoes

Preheat oven to 425°F.

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.

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.

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.