Serves 2-3 people
2 large sweet potatoes
1 cup diced carrots (about 1 carrot) - I used a cheese grater to dice my carrots
1/2 cup pumpkin
1/2 cup orange juice
1/2 tsp nutmeg or cinnamon or pumpkin pie spice (whatever you have or prefer)
2 Tbsp brown sugar
1/2 cup chopped pecans (optional)
ranch dressing
Bake 2 large sweet potatoes. I microwaved mine, but you can bake them. To bake at 375 degrees, cut them in half lengthwise, place upside down on a sprayed baking sheet. 35-45 minutes, until soft
While potatoes are baking, pour 1/2 cup orange juice into a sauce pan, add the diced carrots and cover. Simmer over low heat 15 minutes or until carrots are soft.
When potatoes are cooled enough to handle, scoop them out of the shell and put into food processor with carrots, pumpkin, brown sugar and spices.
Once pureed in the food processor, dump into a small casserole dish and bake for 25 minutes at 375.
Remove and add pecans and some ranch as a topping.
Enjoy!!
