Roasted Sweet Potato & Carrot Puree

By Tonya_Speed

Special Extra:
Add 1/2 tsp. chopped chipotle peppers to cooked vegetables in food processor with remaining broth and cream cheese.
Substitute:
Substitute vegetable broth for the chicken broth.
Serving Suggestion:
Serve this irresistible vegetable side dish along with your favorite grilled lean meat at your next family get-together.

Ingredients

• 1 lb sweet potatoes, peeled and cut into 1/2" pieces
• 1 lb carrots, peeled and sliced into 1/2" thick rounds
• 3 Tbsp olive oil
• 2 Tbsp brown sugar
• 1 tsp salt
• 1-1/2 cups chicken broth
• 4 oz Cream Cheese

Details

Servings 6
Adapted from kraftbrands.com

Preparation

Step 1

Combine first 5 ingredients; spread onto bottom of 15x10x1-inch pan. Pour 1 cup broth over vegetable mixture. 1
Bake 45 to 55 min. or until broth is absorbed and vegetables are tender and caramelized, stirring occasionally. 2
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.