Roasted Sweet Potato & Carrot Puree

• 1 lb sweet potato, peeled, cut into 1/2-inch pieces (about 3)
• 8 carrots, peeled, cut into 1/2-inch slices (about 1 lb.)
• 3 tablespoons olive oil
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1 1/2 cups chicken broth, divided
• 4 ounces Philadelphia Cream Cheese (1/2 of 8-oz. pkg.)

1. HEAT oven to 375u0b0F.
2. COMBINE first 5 ingredients; spread onto bottom of 15x10x1-inch pan. Pour 1 cup broth over vegetable mixture.
3. BAKE 45 to 55 minute or until broth is absorbed and vegetables are tender and caramelized, stirring occasionally.
4. SPOON vegetables into food processor. Add remaining broth and cream cheese; process until smooth. Return to pan; cook 10 minute or until heated through, stirring frequently.
5. 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.
6. Special Extra: Add 1/2 teaspoons chopped chipotle peppers to cooked vegetables in food processor with remaining broth and cream cheese.
7. Substitute: Substitute vegetable broth for the chicken broth.
8. Serving Suggestion: Serve this irresistible vegetable side dish along with your favorite grilled lean meat at your next family get-together.
9. Nutrition Information Per Serving: 230 calories, 14g total fat, 5g saturated fat, 0g trans fat, 25mg cholesterol, 730mg sodium, 23g carbohydrate, 4g dietary fiber, 12g sugars, 4g protein, 410%DV vitamin A, 4%DV vitamin C, 6%DV calcium, 4%DV iron.

sweet potato, carrots, olive oil, brown sugar, salt, chicken broth, cream cheese

Taken from www.food.com/recipe/roasted-sweet-potato-carrot-puree-449800 (may not work)