Double Stuffed Sweet Potatoes And Carrots Recipes

BEEFY STUFFED SWEET POTATO

Steps:

• Poke each sweet potato a few times and microwave until fork tender, about 10 minutes, rotating about halfway through. Set aside and keep warm.
• Combine the chopped carrots, onions, tomatoes, garlic, 2 tablespoons of the vinegar, cumin, 1 teaspoon salt, oregano, cayenne and a few grinds of black pepper in a food processor; pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
• Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among four plates and generously fill each half with the beef-potato mixture. Toss the shredded carrots with the cilantro, the remaining 1 teaspoon vinegar and 1/4 teaspoon salt in a medium bowl. Divide the carrot slaw among the four plates.

DOUBLE STUFFED SWEET POTATOES AND CARROTS

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

MASHED SWEET POTATOES AND CARROTS

Steps:

• Cook potatoes, carrots and garlic in large pot of boiling salted water until very tender. Drain; return to same pot. Mash with potato masher. Add cream and butter and mash until smooth and creamy. Season to taste with salt and pepper.

DOUBLE-STUFFED POTATOES

Steps:

• Scrub and pierce the baking and sweet potatoes. Bake at 400° for 50-55 minutes or until tender. Meanwhile, place pears in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and set aside., Cool potatoes slightly; cut each in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash pulp with butter. Stir in the milk, egg, salt, pepper, cinnamon and reserved pears., Spoon mixture into potato shells. Sprinkle with brown sugar. Place on a baking sheet. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160°.

DOUBLE-STUFFED CARROT SWEET POTATOES

Steps:

• 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.