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Roasted Sweet Potato & Carrot Puree

Roasted Sweet Potato & Carrot Puree recipe
average rating
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prep time
15 min
total time
1 hr 20 min
makes
6 servings, 1/2 cup (125 mL) each
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kraft
recipe by: kraft

What You Need

1 lb. (450 g) sweet potatoes (about 3), peeled, cut into 1/2-inch pieces
8 carrots (about 1 lb./450 g), peeled, cut into 1/2-inch slices
3 Tbsp. olive oil
2 Tbsp. brown sugar
1 tsp. salt
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

HEAT oven to 375ºF.

COMBINE first 5 ingredients; spread onto bottom of 17x11-1/2x3/4-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 favourite grilled lean meat at your next family get-together.

nutritional information

K:54062v4ec:120817

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