Roasted Sweet Potato & Carrot Puree (recipe)
1lb.sweet potatoes (about 3), peeled, cut into 1/2-inch pieces
8carrots (about 1 lb.), peeled, cut into 1/2-inch slices
1-1/2 cups chicken broth, divided
4oz. (1/2 of 8-oz. pkg.)PHILADELPHIA Cream Cheese, cubed
Combine first 5 ingredients; spread onto bottom of 15x10x1-inch pan. Pour 1 cup broth over vegetable mixture.
Bake 45 to 55 min. at 375 degrees or until broth is absorbed and vegetables are tender and caramelized, stirring occasionally.
Spoon vegetables into food processor. Add remaining broth and cream cheese; process until smooth. Return to pan; cook 10 min. or until heated through, stirring frequently.
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