Roasted Sweet Potato and Carrot Puree Recipe -
Roasted Sweet Potato and Carrot Puree Recipe

Roasted Sweet Potato and Carrot Puree

Recipe by  

"Cream cheese lends a savory flavor and luxurious texture to this decadent puree. Makes an ideal side dish for poultry."

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Original recipe makes 6 servings Change Servings
  • PREP

    15 mins

    1 hr 10 mins


  1. Heat oven to 375 degrees F.
  2. Combine first 5 ingredients; spread onto bottom of 15x10x1-inch pan. Pour 1 cup broth over vegetable mixture.
  3. Bake 45 to 55 min. or until broth is absorbed and vegetables are tender and caramelized, stirring occasionally.
  4. Spoon vegetables into food processor. Add cream cheese and remaining broth; process until smooth. Return to pan; cook until heated through, stirring frequently.
Kitchen-Friendly View


  • Kraft Kitchens Tips
  • 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.
  • Special Extra
  • Add 1/2 tsp. chopped chipotle peppers to cooked vegetables in food processor with remaining broth and cream cheese.
  • Serving Suggestion
  • Serve this irresistible vegetable side dish along with your favorite grilled lean meat at your next family get-together.

Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2010

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!

Most Helpful Critical Review
Dec 12, 2011

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.


7 Ratings

Nov 11, 2010

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:)

Oct 13, 2010

Just made's "spectacular". I will be making this as a side dish often, especially on Thanksgiving. Thanks Rachel!!!

Jan 10, 2011

Kinda tasted like baby food. Not our style.

Dec 13, 2011


Jul 24, 2011

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!


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  • Calories
  • 233 kcal
  • 12%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 12.6 g
  • 19%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 938 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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