04Oct2011 Double Stuffed Carrot Sweet Potatoes I must have a thing for recipes with “stuffed” in the title! Seriously, I may have a problem lol. Anyway, I was flipping through a magazine and I saw this recipe from Hidden Valley Ranch. I love sweet potatoes, but to be honest the only way I ever eat it is with butter and brown sugar. I’m so glad I tried this, it’s a more savory sweet potato taste. It’s definitely more of a side dish, but I ate it as my meal and was satisfied. Next time I make it I plan on using light ranch dressing to further “healthify”. I love the fall color! Double Stuffed Carrot Sweet Potatoes 4 large sweet potatoes 1 can sliced carrots, drained 1/2 teaspoon nutmeg 2 tablespoons brown sugar 1/2 cup ranch dressing Cut sweet potatoes in half lengthwise and place cut side down on a greased cookie sheet. Bake sweet potatoes at 375 for 40 minutes or until soft. Remove from oven and allow to cool. When sweet potatoes are cool to the touch, scoop out the insides (leave the skins intact) and place in a mixing bowl. Add carrots, nutmeg, brown sugar, and ranch dressing. Beat well until mixture is smooth. Fill skins with 2 heaping tablespoonfuls of sweet potato mixture. Place back into oven for 25 minutes. Yum! Linking up to: Jam Hands, Melt In Your Mouth Mondays, Meatless Monday, Mangia Mondays, Makin You Crave Monday, Naptime Creations, Made From Scratch Tuesday, Tuesday Talent Show, Tempt My Tummy Tuesday, and Totally Tasty Tuesday.