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    You are in: Home / Recipes / Roasted Sweet Potato & Carrot Puree Recipe
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    Roasted Sweet Potato & Carrot Puree

    1/1 Photo of Roasted Sweet Potato & Carrot Puree

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 19 mins

    15 mins

    1 hrs 4 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      HEAT oven to 375ºF.
    2. 2
      COMBINE first 5 ingredients; spread onto bottom of 15x10x1-inch pan. Pour 1 cup broth over vegetable mixture.
    3. 3
      BAKE 45 to 55 minute or until broth is absorbed and vegetables are tender and caramelized, stirring occasionally.
    4. 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. 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. 6
      Special Extra: Add 1/2 teaspoons chopped chipotle peppers to cooked vegetables in food processor with remaining broth and cream cheese.
    7. 7
      Substitute: Substitute vegetable broth for the chicken broth.
    8. 8
      Serving Suggestion: Serve this irresistible vegetable side dish along with your favorite grilled lean meat at your next family get-together.
    9. 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.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Sweet Potato & Carrot Puree

    Serving Size: 1 (249 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 244.0
     
    Calories from Fat 124
    50%
    Total Fat 13.7 g
    21%
    Saturated Fat 4.7 g
    23%
    Cholesterol 20.8 mg
    6%
    Sodium 724.0 mg
    30%
    Total Carbohydrate 27.1 g
    9%
    Dietary Fiber 4.1 g
    16%
    Sugars 11.5 g
    46%
    Protein 4.1 g
    8%

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