Roasted Sweet Potato and Carrot Puree Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 13, 2011
Wonderful!!
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Reviewed: Dec. 10, 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.
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Reviewed: 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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Reviewed: Jan. 6, 2011
Kinda tasted like baby food. Not our style.
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Reviewed: Dec. 6, 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!
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Photo by Caroline C

Cooking Level: Expert

Living In: Fort Lupton, Colorado, USA

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Reviewed: Nov. 7, 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:)
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Cooking Level: Expert

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Reviewed: Oct. 8, 2010
Just made this..it's "spectacular". I will be making this as a side dish often, especially on Thanksgiving. Thanks Rachel!!!
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Cooking Level: Expert

Home Town: Sea Cliff, New York, USA
Living In: Huntington, New York, USA

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