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Roasted Sweet Potato and Carrot Purée
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| 1 lb | sweet potatoes, peeled and cut into 1/2" pieces |
| 8 | carrots, peeled and cut into 1/2" slices |
| 3 T | olive oil |
| 2 T | brown sugar |
| 1 tsp | salt |
| 1 1/2 cups | chicken broth, divided |
| 4 oz | cream cheese, cubes |
Heat oven to 375•
Combine first 5 ingredients. Spread in bottom of a 15x10x1" pan. Pour 1 cup broth over vegetable mixture.
Bake 45-55 mins or until broth is absorbed and vegetables are tender and caramelized. Stir occasionally.
Spoon vegetables into food processor. Add cream cheese and remaining broth, process until smooth.
Return to pan and cook until hated through, stir frequently.
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