Best 7 Double Stuffed Carrot Sweet Potatoes Recipes

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Are you looking for a delicious and nutritious recipe to impress your family and friends? Double-stuffed carrot sweet potatoes are a great choice! They are not only colorful and visually appealing, but also a healthy and satisfying meal. This dish is perfect for special occasions or as a weeknight dinner. The combination of sweet potatoes and carrots provides a sweet and earthy flavor, while the stuffing adds a savory and flavorful twist. The possibilities for fillings are endless, allowing you to customize the dish to your liking. Whether you prefer a classic breadcrumb stuffing or something more creative like a wild rice and vegetable filling, this recipe is sure to satisfy your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

BEEFY STUFFED SWEET POTATO



Beefy Stuffed Sweet Potato image

We used a clever trick to pack veggies into these Latin-inspired stuffed potatoes: We chop the carrots, onion and tomato into small pieces that go almost unnoticed when cooked with the ground beef-perfect for that picky vegetable eater who's trying to eat healthier.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

4 small sweet potatoes, scrubbed and washed
4 medium carrots, 2 roughly chopped and 2 shredded
1/2 medium onion, roughly chopped
1 plum tomato, chopped
2 cloves garlic
2 tablespoons plus 1 teaspoon red wine vinegar
1 teaspoon ground cumin
Kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Freshly ground black pepper
2 tablespoons olive oil
3/4 pound lean ground beef
1/4 cup chopped fresh cilantro

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.

CLASSIC STUFFED TWICE BAKED POTATOES



Classic Stuffed Twice Baked Potatoes image

This is my perfect basic recipe for twice baked potatoes. These potatoes are great to make ahead of time. Just refrigerate or freeze until you need them, and reheat in the oven. I prefer sharp cheddar cheese, but you can use whatever you like, but it will change the taste of the recipe. Cook time includes baking the potatoes. Bake a few extra potatoes for extra filling if you like.

Provided by IHeartDogs

Categories     Potato

Time 1h27m

Yield 4-8 serving(s)

Number Of Ingredients 7

4 medium baking potatoes
2 tablespoons butter
1/2 teaspoon salt
1/3 cup sour cream
1/3 cup sharp cheddar cheese, shredded
1 tablespoon milk, maybe more
4 slices American cheese or 4 slices other good melting cheese

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Scrub and pierce potatoes.
  • Bake for one hour, or until fully cooked.
  • Remove potatoes from oven and let cool slightly.
  • Cut potatoes in half and scoop out potato, being careful not to tear the skins, and place in a large bowl.
  • Set skins aside.
  • Add butter and salt to potatoes; mash until smooth.
  • Add sour cream; mash until combined.
  • Add cheese; mash until combined.
  • Add one tablespoon of milk; mash.
  • If the mixture needs to be more creamy, add more milk, one tablespoon at a time, until desired consistency.
  • Add additional salt to taste, if needed.
  • Fill empty skins with potato mixture.
  • Top each potato with a half slice of cheese.
  • Return to oven and reheat until hot.
  • *Note*You may also refrigerate them to reheat at a later time, or you can freeze them.
  • If you freeze them, delay placing the cheese slices on top until you are ready to bake them. You might want to add more milk to the mix before filling the potatoes because after freezing they seem to reheat a little less creamy.

LOADED TWICE-BAKED SWEET POTATOES



Loaded Twice-Baked Sweet Potatoes image

They say your greatest strength is also your biggest weakness; the same starchy sweetness that makes this tuber such a popular holiday side dish also can lead to palate fatigue. That's why I've enlisted bacon, lime, jalapeno, green onions, and sharp Cheddar to make these twice-baked sweet potatoes more addictive than in any Thanksgiving past. You can prep them ahead of time and then bake when you're ready to serve.

Provided by Chef John

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h15m

Yield 4

Number Of Ingredients 12

4 orange-fleshed sweet potatoes
½ tablespoon olive oil
1 (8 ounce) package bacon, diced
⅓ cup sliced green onions
¼ cup diced jalapeno peppers
salt to taste
freshly ground black pepper to taste
cayenne pepper to taste
½ cup shredded sharp white Cheddar cheese
2 tablespoons creme fraiche
2 teaspoons fresh lime juice
2 tablespoons shredded sharp white Cheddar cheese, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil; rub to coat. Space sweet potatoes evenly apart.
  • Bake in the preheated oven until completely tender, about 35 minutes.
  • Meanwhile, add bacon to a pan over medium heat. Cook and stir until bacon starts to get crispy and the fat turns foamy, 4 to 5 minutes. Add green onions and jalapeno; cook and stir for 1 minute. Remove from heat and set aside.
  • Let sweet potatoes cool until safe to handle. Leave the oven on. Cut off the top 1/3 of each potato, holding the knife at a 45-degree angle. Scoop out sweet potato flesh from both the top and bottom halves, leaving at least 1/4 inch flesh in the bottoms to make the shells.
  • Season the sweet potato flesh with salt, pepper, and cayenne. Add 1/2 cup cheese, creme fraiche, and lime juice. Mash with a potato masher. Add the bacon mixture and mix until combined. Spoon filling into the sweet potato shells. Lightly scatter remaining cheese on top.
  • Bake until heated through and tops have started to brown, 20 to 25 minutes.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 59.3 g, Cholesterol 49.7 mg, Fat 18.5 g, Fiber 9 g, Protein 16.4 g, SaturatedFat 8.5 g, Sodium 740 mg, Sugar 12.6 g

DOUBLE STUFFED CARROT SWEET POTATOES



Double Stuffed Carrot Sweet Potatoes image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 7

1/2 cup Hidden Valley® The Original Ranch® Dressing
1/2 cup orange juice
1/2 teaspoon nutmeg
1 cup carrots, diced
1 cup pecans, chopped
2 tablespoons brown sugar
4 large sweet potatoes (about the same size so they cook evenly)

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 POTATOES



Double-Stuffed Potatoes image

This creamy dish comes alive with the addition of sweet potatoes, brown sugar and cinnamon. Fresh pears lend an unexpected, yet fitting, special touch. Taste of Home Test Kitchen - Greendale, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 14 servings.

Number Of Ingredients 10

4 medium baking potatoes
3 medium sweet potatoes
2 medium pears, peeled and cubed
5 tablespoons butter, cubed
1/2 cup fat-free milk
1 egg, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1/2 cup packed brown sugar

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°.

Nutrition Facts : Calories 182 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 218mg sodium, Carbohydrate 34g carbohydrate (16g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

DOUBLE-STUFFED CARROT SWEET POTATOES



Double-Stuffed Carrot Sweet Potatoes image

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.

Provided by ddav0962

Categories     Mashed Potatoes

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 500.1, Fat 35.3, SaturatedFat 4.2, Cholesterol 9.9, Sodium 424.1, Carbohydrate 45.1, Fiber 7.7, Sugar 18.1, Protein 5.4

DOUBLE-STUFFED CARROT SWEET POTATOES



Double-Stuffed Carrot Sweet Potatoes image

I thought this one was interesting. Can't wait to make it.

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories     Vegetables

Number Of Ingredients 7

4 large sweet potatoes
1 cup(s) carrots, diced or shredded
1/2 cup(s) orange juice
1/2 teaspoon(s) nutmeg
2 tablespoon(s) brown sugar
1 cup(s) pecans, chopped
1/2 cup(s) hidden valley original ranch dressing

Steps:

  • Preheat oven to 375 degrees F.
  • Halve potatoes lengthwise & place, cut side down on baking sheet sprayed with cooking spray. Bake 35 - 45 minutes, until soft. Let cool.
  • Pour juice into saucepan over medium heat. Add carrots; simmer 15 minutes over low heat, until carrots are softened. Place carrot/juice mixture into food processor; set aside.
  • With a spoon, scoop out softened potatoes - careful to leave skin halves intact to re-stuff. Add sweet potato meat to food processor with carrot mixture. Add nutmeg, brown sugar & ranch dressing. Process until smooth. Re-stuff potato skins with the potato/carrot puree & bake for another 25 minutes. Garnish with pecans & enjoy*!
  • *OPTIONAL SERVING SUGGESTION: Stir pecans into warm puree. Divide warm puree into festive individual bowls. Pipe Jack-O-Lantern faces with ranch dressing onto each serving.

Tips:

  • Choose the right sweet potatoes. Look for sweet potatoes that are firm and have smooth skin. Avoid any potatoes that have blemishes or bruises.
  • Wash and scrub the sweet potatoes thoroughly. This will help to remove any dirt or debris from the potatoes.
  • Prick the sweet potatoes with a fork. This will help them to cook more evenly.
  • Bake the sweet potatoes until they are tender. The cooking time will vary depending on the size of the potatoes, but they are usually done after about 45 minutes to 1 hour.
  • Let the sweet potatoes cool slightly before handling them. This will help to prevent them from breaking apart.
  • Use a sharp knife to cut the sweet potatoes in half lengthwise. Be careful not to cut all the way through the potatoes.
  • Scoop out the flesh of the sweet potatoes, leaving a 1/4-inch border. You can use a spoon or a melon baller to do this.
  • Mash the sweet potato flesh with a fork or potato masher. Add in any desired seasonings, such as salt, pepper, butter, or cinnamon.
  • Stuff the sweet potato skins with the mashed sweet potato mixture. You can also add other ingredients to the stuffing, such as cooked vegetables, cheese, or meat.
  • Bake the stuffed sweet potatoes until they are heated through. This will usually take about 15 minutes.

Conclusion:

Double-stuffed carrot sweet potatoes are a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With a few simple ingredients, you can create a satisfying and flavorful meal that everyone will enjoy. So next time you're looking for a new recipe to try, give double-stuffed carrot sweet potatoes a try!

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