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Roasted Sweet Potato and Carrot Puree

Roasted Sweet Potato and Carrot Puree

  • Prep

    15 m
  • Ready In

    1 h 10 m
PHILADELPHIA Cream Cheese

PHILADELPHIA Cream Cheese

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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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Reviews

Caroline C
9

Caroline C

12/9/2010

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 cauliflower, and see how she likes that. Thanks so much!

Verity
7

Verity

11/11/2010

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! Thanks for sharing:)

Huntington mom
7

Huntington mom

10/13/2010

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