Roasted Sweet Potato & Carrot Puree

1. 1

   HEAT oven to 375u00b0F.

2. 2

   COMBINE first 5 ingredients; spread onto bottom of 15x10x1-inch pan. Pour 1 cup broth over vegetable mixture.

3. 3

   BAKE 45 to 55 minute or until broth is absorbed and vegetables are tender and caramelized, stirring occasionally.

4. 4

   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.

5. 5

   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.

6. 6

   Special Extra: Add 1/2 teaspoons chopped chipotle peppers to cooked vegetables in food processor with remaining broth and cream cheese.

7. 7

   Substitute: Substitute vegetable broth for the chicken broth.

8. 8

   Serving Suggestion: Serve this irresistible vegetable side dish along with your favorite grilled lean meat at your next family get-together.

9. 9

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.