Double-Stuffed Carrot Sweet Potatoes

• 4 large sweet potatoes
• 1 cup carrot, diced
• 12 cup orange juice
• 12 teaspoon nutmeg
• 2 tablespoons brown sugar
• 1 cup pecans, chopped
• 12 cup ranch dressing

1. Preheat oven to 375.
2. Halve potatoes lenghtwise and place cut side down on baking sheet sprayed with cooking spray.
3. Bake 35-45 minutes until soft.
4. Cool.
5. Pour juice into saucepan over medium heat.
6. Add carrots; simmer for 15 minutes over low heat, until carrots are softened.
7. Remove carrots and place in food processor bowl.
8. With a spoon, scoup out softened sweet potatoes-careful to leave skin halves intact to re-stuff.
9. Add sweet potato meat to food processor bowl with nutmeg, brown sugar and ranch dressing.
10. Process until smooth.
11. Re-stuff potato skins with the potato/carrot puree and bake for another 25 minutes.
12. Garnish with pecans and serve.

sweet potatoes, carrot, orange juice, nutmeg, brown sugar, pecans, ranch dressing

Taken from www.food.com/recipe/double-stuffed-carrot-sweet-potatoes-464956 (may not work)