Roasted Sweet Potato & Carrot Purée
Courtesy of PHILADELPHIA® Cream Cheese 6 Servings • 15 Min. Prep Time • 45 Min. Cook Time| Ingredients |
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| Cream cheese lends a savory flavor and luxurious texture to this decadent puree. Makes an ideal side dish for poultry. |
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| 1 lb. sweet potatoes (about 3), peeled, cut into 1/2-in. pieces |
| 8 carrots (1 lb.), peeled, cut into 1/2-inch thick slices |
| 3 Tbsp. olive oil |
| 2 Tbsp. brown sugar |
| 1 tsp. salt |
| 1-1/2 c. chicken broth, divided |
| 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed |
Directions:
1. HEAT oven to 375ºF.
2. COMBINE first 5 ingredients; spread onto bottom of 15x10x1-in. pan. Pour 1 c. 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.
KRAFT KITCHEN TIPS
Substitute vegetable broth for the chicken broth.
Note: Add more broth to puréed vegetables if needed for desired consistency.
Special Extra: Garnish with chopped fresh parsley and finely chopped carrots just before serving.
