Roasted Sweet Potato and Carrot Puree |
|
 |
Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
Each serving is 2/3 cup. This came from a Kraft leaflet. I have not tried this just posting for safe keeping. Ingredients:
1 lb peeled sweet potato, cut into 1/2-inch pieces (about 3) |
1 lb peeled carrot, cut into 1/2-inch pieces (about 8) |
3 tablespoons olive oil |
2 tablespoons brown sugar |
1 1/2 c chicken broth, divided |
4 ounces philadelphia cream cheese, cubed (less fat recommended) |
Directions:
1. Heat oven to 375.
2. Combine first 5 ingredients; spread onto bottom of 15x10x1-inch pan. Pour 1 cup broth over vegetable mixture.
3. Bake 45-55 minutes or until broth is absorbed and vegetables are tender and caramelized, stirring ocassionally.
4. 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.
5. Tip: Roast additional vegetables to add texture and a garnish to this side dish.
|
|