Caramelize sweet potatoes and carrots to create a tasty Roasted Sweet Potato & Carrot Puree. This carrot puree makes for a creamy and colorful side dish.
What You Need
Original recipe yields 6 servings
1 lb. sweet potato es (about 3), peeled, cut into 1/2-inch pieces
8 carrot s (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
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Let's 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.
Before processing roasted vegetables in food processor, reserve 1/2 cup of the vegetables to use as a garnish for the finished dish.
Add 1/2 tsp. chopped chipotle peppers to cooked vegetables in food processor with remaining broth and cream cheese.
Serve this irresistible vegetable side dish along with your favorite grilled lean meat at your next family get-together.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 2/3 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.