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Salads & sides

Roasted Sweet Potato & Carrot Puree

Roasted Sweet Potato & Carrot Puree recipe
photo by:kraft
Caramelize sweet potatoes and carrots before you blend them with cream cheese for a sweet, savory, creamy and colorful side dish.
15 min
1 hr 20 min
6 servings, 2/3 cup each
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What You Need

lb.  sweet potatoes (about 3), peeled, cut into 1/2-inch pieces
 carrots (about 1 lb.), peeled, cut into 1/2-inch slices
Tbsp.  olive oil
Tbsp.  brown sugar
tsp.  salt
cups  chicken broth, divided
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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