Double-Stuffed Carrot Sweet Potatoes

This is from a Hidden Valley ad in this month's Woman's Day magazine. It sounds awesome so I'm saving it to make it with Thanksgiving dinner.

• Ready In: 1 hr 10 mins
• Serves: 4
• Yields: 4

Ingredients

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

Directions

1. 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.
2. 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.
3. 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.