Best 2 Double Stuffed Sweet Potatoes And Carrots Recipes
Indulge in a culinary journey with our tantalizing duo of Double-Stuffed Sweet Potatoes and Carrots. These vibrant root vegetables are transformed into culinary masterpieces, bursting with flavor and nutrition. As you embark on this culinary adventure, prepare to be enchanted by the symphony of flavors and textures that await your taste buds. The Double-Stuffed Sweet Potatoes, brimming with a delectable filling of cranberries, pecans, and a hint of maple syrup, offer a delightful balance of sweet and savory notes. Their tender flesh, perfectly roasted to caramelized perfection, provides a delightful textural contrast to the crunchy topping. Complementing this sweet indulgence are the Roasted Carrots, glazed in a luscious honey-balsamic sauce. Their natural sweetness is elevated by the tangy glaze, creating a harmonious blend of flavors. These extraordinary recipes, suitable for both everyday meals and special occasions, are sure to become favorites in your culinary repertoire.
Here are our top 2 tried and tested recipes!
DOUBLE STUFFED CARROT SWEET POTATOES
Steps:
- Preheat oven to 375 degrees F.
- Cut potatoes in half lengthwise. Place potatoes cut-side down on a baking sheet sprayed with cooking spray. Bake for 35-45 minutes until potatoes are soft. Allow to cool enough to handle with oven mitts.
- Meanwhile, pour the orange juice into a sauce pan over medium heat. Add the diced carrots and cover.
- Simmer over low heat for 15 minutes until carrots are softened. Remove the carrots from the pan and dump into the bowl of a food processor.
- With a spoon, scoop out the sweet potatoes-careful to leave the skins to re-stuff. Add the sweet potato meat to the food processor bowl along with the nutmeg, brown sugar and Hidden Valley® The Original Ranch® Dressing. Process for several minutes until well pureed.
- Re-stuff the potato skins with the potato/carrot puree and bake for another 25 minutes. Garnish with chopped pecans and serve.
DOUBLE STUFFED SWEET POTATOES AND CARROTS
What could be more healthy, than sweet potatoes and carrots , and taste so good you can't believe it's good for you too. This recipe is from a magazine clipping and Hidden Valley Ranch Dressing .
Provided by Shelia Tucker
Categories Vegetables
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Pre- Heat oven to 375- Halve Potatoes Length wise - Spray cooking sheet with cooking spray - place potatoes cut side down on cooking sheet, Bake 35 to 45 minutes, or till soft. - set aside to cool.
- 2. In a saucepan , pour orange juice,add carrots, place pan over medium heat, bring to a boil, and then turn to low heat, and simmer for 15 minutes or untill carrots are softened. when softened ,remove from heat ( May need to cool some ) pour carrots and juice in a food processor bowl. set aside
- 3. take each potatoe, and with a spoon scoop out softened and cooled potatoe, ( being careful , to leave the skins intact so you can restuff ) Take all the Scooped potatoe meat and add it to the Mixture of carrots and juice in the food processor, also add the nutmeg, brown sugar, and ranch dressing to the mixture in the processor bowl, process till smooth.
- 4. Re-stuff all the potatoe skins, with mixture, placing back on the baking sheet, place back in oven for 25 minutes, after you take out of oven sprinkle the chopped pecans across the tops of potatoes . Serve and enjoy
Tips:
- Choose sweet potatoes that are about the same size so that they cook evenly.
- Pierce the sweet potatoes with a fork before baking to help them cook faster.
- Bake the sweet potatoes until they are tender when pierced with a fork, about 45 minutes.
- Allow the sweet potatoes to cool for a few minutes before handling them.
- Scoop out the sweet potato flesh, leaving a 1/2-inch border around the edges.
- Mash the sweet potato flesh with butter, milk, salt, and pepper.
- Stir in the carrots, celery, onion, and pecans.
- Spoon the stuffing back into the sweet potato skins.
- Bake the stuffed sweet potatoes for 15 minutes, or until they are heated through.
- Serve the sweet potatoes immediately.
Conclusion:
Double-stuffed sweet potatoes and carrots are a delicious and easy-to-make side dish that is perfect for any occasion. They are also a great way to use up leftover sweet potatoes.
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