Ingredients (6)
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medium-size sweet potatoes 4
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orange juice ½ cup
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diced carrots 1 cup
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brown sugar 2 tablespoons
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pecans, coarsely chopped ¾ cup
Steps (4)
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1
Preheat oven to 425°F.
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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.
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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.
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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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