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  1. Roasted Sweet Potato & Carrot Puree

Roasted Sweet Potato & Carrot Puree

01:20:00 Makes 6 servings, 1/2 cup (125 mL) each.
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2 1 Review
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Makes 6 servings, 1/2 cup (125 mL) each.

Move over mashed potatoes, there's a new vegetable side dish in town. This Roasted Sweet Potato & Carrot Puree recipe is easy and delicious - and versatile too!

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Make It

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  • 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.

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.


Substitute vegetable broth for the chicken broth.

Serving Suggestion

Serve this irresistible vegetable side dish along with your favourite grilled lean meat at your next family get-together.


  • Makes 6 servings, 1/2 cup (125 mL) each.

Nutritional Information

Serving Size Makes 6 servings, 1/2 cup (125 mL) each.
Calories 240
% Daily Value
Total fat 13g
Saturated fat 5g
Cholesterol 25mg
Sodium 710mg
Carbohydrate 28g
Dietary fibre 4g
Sugars 12g
Protein 4g
Vitamin A 180 %DV
Vitamin C 10 %DV
Calcium 8 %DV
Iron 8 %DV

* 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.

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