Sweet Potato Carrot Puree Recipes

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ROASTED SWEET POTATO & CARROT PUREE



Roasted Sweet Potato & Carrot Puree image

Make and share this Roasted Sweet Potato & Carrot Puree recipe from Food.com.

Provided by Philadelphia Cream

Categories     Yam/Sweet Potato

Time 1h19m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb sweet potato, peeled, cut into 1/2-inch pieces (about 3)
8 carrots, peeled, cut into 1/2-inch slices (about 1 lb.)
3 tablespoons olive oil
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups chicken broth, divided
4 ounces Philadelphia Cream Cheese (1/2 of 8-oz. pkg.)

Steps:

  • HEAT oven to 375ºF.
  • COMBINE first 5 ingredients; spread onto bottom of 15x10x1-inch pan. Pour 1 cup broth over vegetable mixture.
  • BAKE 45 to 55 minute 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 minute 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 teaspoons 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.
  • Nutrition Information Per Serving: 230 calories, 14g total fat, 5g saturated fat, 0g trans fat, 25mg cholesterol, 730mg sodium, 23g carbohydrate, 4g dietary fiber, 12g sugars, 4g protein, 410%DV vitamin A, 4%DV vitamin C, 6%DV calcium, 4%DV iron.

Nutrition Facts : Calories 244.1, Fat 13.8, SaturatedFat 4.7, Cholesterol 20.8, Sodium 724.1, Carbohydrate 27.1, Fiber 4.1, Sugar 11.6, Protein 4.2

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