Roasted Sweet Potato and Carrot Puree


I have been getting a lot of yams in my organic box lately and needed to find a creative way to fix them. This is a great variation on mashed sweet potatoes and is delightfully creamy. If you are looking for a unique side dish to accompany your meatloaf and roasts, this is it!

Roasted Sweet Potato & Carrot Puree
Recipe Courtesy of www.rachaelraymag.com

1 lb. sweet potatoes (about 3), peeled, cut into 1/2-inch pieces
8 carrots, peeled, cut into 1/2-inch slices
3 tablespoons olive oil
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups chicken stock (divided use)
4 ounces cream cheese, cubed

Preheat the oven to 375 degrees.

Combine the first five ingredients; spread onto bottom of 15x10x1-inch pan. Pour 1 cup broth over vegetable mixture. Bake for 45-55 minutes or until broth is absorbed and vegetables are tender and caramelized, stirring occasionally.

Spoon vegetables into food processor. Add cream cheese and remaining broth; process until smooth. Place in greased baking dish and warm through for about 15-20 minutes in preheated oven.

Serves 6.

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