Roasted Sweet Potato & Carrot Puree

• 1 lb. sweet potatoes (about 3), peeled, cut into 1/2-inch pieces
• 8 carrots (about 1 lb.), peeled, cut into 1/2-inch slices
• 3 Tbsp. olive oil
• 2 Tbsp. brown sugar
• 1 tsp. salt
• 1-1/2 cups chicken broth, divided
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1. Heat oven to 375 degrees F.
2. Combine first 5 ingredients; spread onto bottom of 15x10x1-inch pan.
3. Pour 1 cup broth over vegetable mixture.
4. Bake 45 to 55 min.
5. or until broth is absorbed and vegetables are tender and caramelized, stirring occasionally.
6. Spoon vegetables into food processor.
7. Add remaining broth and cream cheese; process until smooth.
8. Return to pan; cook 10 min.
9. or until heated through, stirring frequently.

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

Taken from www.kraftrecipes.com/recipes/roasted-sweet-potato-carrot-puree-116156.aspx (may not work)