Roasted Sweet Potato and Carrot Puree

Roasted Sweet Potato and Carrot Puree


"Cream cheese lends a savory flavor and luxurious texture to this decadent puree. Makes an ideal side dish for poultry."


1 h 10 m servings 233 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 938 mg
  • 38%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Heat oven to 375 degrees F.
  2. Combine first 5 ingredients; spread onto bottom of 15x10x1-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 cream cheese and remaining broth; process until smooth. Return to pan; cook until heated through, stirring frequently.
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  • 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 favorite grilled lean meat at your next family get-together.
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Your rating



  1. 7 Ratings


My 10 month old goes nuts for this! I use a tiny pinch of sugar because they really are pretty sweet already. I also omit the salt and use low-sodium broth. Think I might try adding a little cau...

Just made's "spectacular". I will be making this as a side dish often, especially on Thanksgiving. Thanks Rachel!!!

Great taste! I've used silken tofu instead of cream cheese and ommit the brown sugar which i substitute with two drops of 0 calorie liquid sweetener. I will make this again for thanksgiving day!...

I followed the recipe and found it to be cloyingly sweet. Even a squeeze of lemon juice couldn't cope with the too-sweet flavor.

Kinda tasted like baby food. Not our style.


This was ok. If I make it again, I'd cut back on the salt and the cream cheese. My husband and I agreed that it was too rich. I did like the carrots and sweet potatoes together!