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Salads & sides

Roasted Sweet Potato & Carrot Puree

Roasted Sweet Potato & Carrot Puree recipe
photo by:kraft
time
prep:
15 min
total:
1 hr 20 min
servings
total:
6 servings, 2/3 cup each
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What You Need

1
lb.  sweet potatoes (about 3), peeled, cut into 1/2-inch pieces
8
 carrots (about 1 lb.), peeled, cut into 1/2-inch slices
3
Tbsp.  olive oil
2
Tbsp.  brown sugar
1
tsp.  salt
1-1/2
cups  chicken broth, divided
4
oz.   (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Make It

HEAT oven to 375ºF.

COMBINE first 5 ingredients; spread onto bottom of 15x10x1-inch pan. Pour 1 cup broth over vegetable mixture.

BAKE 45 to 55 min. or until broth is absorbed and vegetables are tender and caramelized, stirring occasionally.

SPOON vegetables into food processor. Add remaining broth and cream cheese; process until smooth. Return to pan; cook 10 min. or until heated through, stirring frequently.

Kraft Kitchens Tips

Special Extra
Before processing roasted vegetables in food processor, reserve 1/2 cup of the vegetables to use as a garnish for the finished dish.
Special Extra
Add 1/2 tsp. chopped chipotle peppers to cooked vegetables in food processor with remaining broth and cream cheese.
Serving Suggestion
Serve this irresistible vegetable side dish along with your favorite grilled lean meat at your next family get-together.
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