Prep Time: 15 min
Total Time: 80 min
Makes: 6 servings
Nutritional Information
Does your child enjoy sweet potatoes, but not fond of carrots? This Roasted Sweet Potato & Carrot Puree is for you. Add more veggies to the mix by preparing with vegetable broth instead of chicken broth.
Ingredients
1lb.sweet potatoes (about 3), peeled, cut into 1/2-inch pieces
8carrots (about 1 lb.), peeled, cut into 1/2-inch slices
3Tbsp.olive oil
2Tbsp.brown sugar
1tsp.salt
1-1/2cupschicken broth, divided
4oz. (1/2 of 8-oz. pkg.)PHILADELPHIA Cream Cheese, cubed
Instructions
Combine first 5 ingredients; spread onto bottom of 15x10x1-inch pan. Pour 1 cup broth over vegetable mixture.
Bake 45 to 55 min. 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 min. or until heated through, stirring frequently.
Leave a comment