1 lb. sweet potatoes (about 3) peeled, cut into 1/2 inch pieces
8 carrots (abt 1 lb), peeled, cut into 1/2 slices
3 Tbsp Olive Oil
2 Tbsp Brown Sugar
1 tsp.salt
1 1/2 c. chicken broth, divided
4 oz. (1/28 oz package) cream cheese, cubed
Instructions
Heat oven to 375 degrees
combine first 5 ingredients, spread onto bottom of 15x10x1 inch pan. Pour 1 cup broth over the vegetable mixture
bake 45 to 55 minutes or until broth is absorbed and vegetables are tender and carmalized, stirring occassionally
Spoon vegetables into food processor. Add remaining broth and cream cheese; process until smooth. Return to pan; cook 10 minutes, or until heated through, stirring frequently.
Originally Submitted
5/22/2010
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