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."
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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
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