Recipe: Sweet Potato-Carrot Puff (using cream cheese)

SWEET POTATO-CARROT PUFF

1/4 cup chopped onion
2 tablespoons butter or margarine
2 cans (17 or 18 ounces each) sweet potatoes, drained
1 (16 ounce) can diced carrots, drained
1 (3 ounce) package cream cheese, softened
2 eggs
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground black pepper

Cook onion in butter or margarine till tender but not brown.

Beat together sweet potatoes and carrots till smooth. Add cream cheese, onion mixture, eggs, salt, nutmeg, and pepper; beat till fluffy. Turn into a 10-inch round cake pan or a 10x6x2-inch baking dish:

Bake, uncovered in a 325 degrees F oven for 45 minutes or till hot.

TO MAKE AHEAD:
Cover before baking and chill. When ready to bake, uncover and bake in a preheated 325 degrees F oven about 1 hour.

Garnish with apple slices, if desired.

Makes 8 servings
From: Recipelink.com
Source: Magazine recipe clipping