Roasted Sweet Potato Carrot Puree Recipes

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ROASTED SWEET POTATO & CARROT PUREE

Make and share this Roasted Sweet Potato & Carrot Puree recipe from Food.com.

Provided by Philadelphia Cream

Categories     Yam/Sweet Potato

Time 1h19m

Yield 6 serving(s)

Number Of Ingredients 7



Roasted Sweet Potato & Carrot Puree image

Steps:

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

Nutrition Facts : Calories 244.1, Fat 13.8, SaturatedFat 4.7, Cholesterol 20.8, Sodium 724.1, Carbohydrate 27.1, Fiber 4.1, Sugar 11.6, Protein 4.2

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.)

SILKY SWEET POTATO PUREE

Silky Sweet Potato Puree can be made two days in advance.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Sweet Potatoes

Yield 8

Number Of Ingredients 5



Silky Sweet Potato Puree image

Steps:

  • Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
  • Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 35.7 g, Cholesterol 25 mg, Fat 9.4 g, Fiber 5.1 g, Protein 3.8 g, SaturatedFat 5.9 g, Sodium 322.5 mg, Sugar 8.5 g

3 pounds whole sweet potatoes, pricked with a fork
½ teaspoon salt and freshly ground pepper, to taste
½ cup buttermilk
½ cup whole milk
6 tablespoons butter

SWEET POTATO & CARROT PUREE

This tastes a lot like sweet potato casserole. I think it is great, but some of my family prefers the recipes with just sweet potatoes. I'd love to hear what you think. This can be prepared a day in advance. To reheat, put puree in a pot and heat on low, stirring occasionally.

Provided by karen

Categories     Yam/Sweet Potato

Time 55m

Yield 14 serving(s)

Number Of Ingredients 8



Sweet Potato & Carrot Puree image

Steps:

  • Cook potatoes and carrots in a large pot of boiling salted water until very tender, about 25 minutes. Drain and return to pot.
  • Add sugar and 2 tbsp butter.
  • Cook until almost all liquid evaporates, stirring occasionally, for about 5 minutes.
  • Mix in remaining butter, sour cream and cloves.
  • Working in batches, puree mixture in food processor.
  • Season with salt & pepper.
  • Sprinkle top with cinnamon if desired.

Nutrition Facts : Calories 209.1, Fat 9.9, SaturatedFat 6.1, Cholesterol 26, Sodium 143.1, Carbohydrate 28.5, Fiber 3.9, Sugar 7.9, Protein 2.5

4 lbs sweet potatoes, peeled & cut into 2-inch pieces
2 lbs carrots, peeled & cut into 1-inch pieces
2 tablespoons light brown sugar
8 tablespoons butter
1 cup sour cream or 1 cup cream
1/4 teaspoon ground cloves
salt and pepper
cinnamon (optional)

ROASTED SWEET POTATOES, POTATOES AND CARROTS

Make and share this Roasted Sweet Potatoes, Potatoes and Carrots recipe from Food.com.

Provided by qtheepie

Categories     Yam/Sweet Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10



Roasted Sweet Potatoes, Potatoes and Carrots image

Steps:

  • peel and cut in bite size pieces all the vegetable. Peel and squash the garlic but do not cut it.
  • mix the vegetables, garlic and all remaining.
  • ingredients.
  • spread on a parchemin lined pan.
  • Broil until nice and golden about half an hour.

Nutrition Facts : Calories 272.3, Fat 4.8, SaturatedFat 0.7, Sodium 184.6, Carbohydrate 53.7, Fiber 8.1, Sugar 11.1, Protein 5.1

1 1/2 lbs sweet potatoes
1 1/2 lbs potatoes
1 1/2 lbs baby carrots
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 pinch salt
1 teaspoon oregano
1 teaspoon rosemary
1 bulb of garlic (about 10 cloves)
black pepper

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