Double-Stuffed Carrot Sweet Potatoes Recipe

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Ingredients:

Serving

4 large sweet potatoes
1 cup carrot, diced
1/2 cup orange juice
1/2 tsp nutmeg
2 tbsp brown sugar
1 cup pecans, chopped
1/2 cup ranch dressing

Directions:

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.
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.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	120.6 Kcal (505 kJ)
Calories from fat	88.74 Kcal
		% Daily Value*
Total Fat	9.86g	15%
Cholesterol	1.65mg	1%
Sodium	70.63mg	3%
Potassium	146.54mg	3%
Total Carbs	7.92g	3%
Sugars	2.83g	11%
Dietary Fiber	1.76g	7%
Protein	1.58g	3%
Vitamin C	3.6mg	6%
Vitamin A	0.3mg	9%
Iron	0.6mg	3%
Calcium	18.2mg	2%

Amount Per 100 g
Calories	251.95 Kcal (1055 kJ)
Calories from fat	185.38 Kcal
		% Daily Value*
Total Fat	20.6g	15%
Cholesterol	3.44mg	1%
Sodium	147.56mg	3%
Potassium	306.14mg	3%
Total Carbs	16.55g	3%
Sugars	5.91g	11%
Dietary Fiber	3.67g	7%
Protein	3.29g	3%
Vitamin C	7.5mg	6%
Vitamin A	0.6mg	9%
Iron	1.2mg	3%
Calcium	38.1mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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