Roasted Sweet Potato & Carrot Puree
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prep time
15 mins
total time
80 mins
Makes 6 servings, 1/2 cup (125 mL) each.

what you need

1 lb.
(450 g) sweet potatoes (about 3), peeled, cut into 1/2-inch pieces
 carrots (about 1 lb./450 g), peeled, cut into 1/2-inch slices
3 Tbsp.
 olive oil
2 Tbsp.
 brown sugar
1 tsp.
1-1/2 cups
 25%-less-sodium chicken broth, divided
125  g
(1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed

make it

  1. Heat  oven to 375ºF.
  2. Combine first 5 ingredients; spread onto bottom of 17x11-1/2x3/4-inch pan. Pour 1 cup broth over vegetable mixture.
  3. Bake 45 to 55 min. or until broth is absorbed and vegetables are tender and caramelized, stirring occasionally.
  4. 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.

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