Recipe by PHILADELPHIA Cream Cheese
"Cream cheese lends a savory flavor and luxurious texture to this decadent puree. Makes an ideal side dish for poultry."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
sweet potatoes, peeled, cut into 1/2 inch pieces
carrots, peeled, cut into 1/2-inch slices
1 1/2 cups
chicken broth, divided
PHILADELPHIA Cream Cheese, cubed
My 10 month old goes nuts for this! I use a tiny pinch of sugar because they really are pretty sweet already. I also omit the salt and use low-sodium broth. Think I might try adding a little cauliflower, and see how she likes that. Thanks so much!
I followed the recipe and found it to be cloyingly sweet. Even a squeeze of lemon juice couldn't cope with the too-sweet flavor.
Great taste! I've used silken tofu instead of cream cheese and ommit the brown sugar which i substitute with two drops of 0 calorie liquid sweetener. I will make this again for thanksgiving day! Thanks for sharing:)
Just made this..it's "spectacular". I will be making this as a side dish often, especially on Thanksgiving. Thanks Rachel!!!
Kinda tasted like baby food. Not our style.
This was ok. If I make it again, I'd cut back on the salt and the cream cheese. My husband and I agreed that it was too rich. I did like the carrots and sweet potatoes together!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Sweet Potato and Carrot Puree
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 113
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!