Day: July 17, 2013

1 pound sweet potatoes, peeled, cut into 1/2 inch pieces
8 carrots, peeled, cut into 1/2-inch slices
3 tablespoons olive oil
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups chicken broth, divided
4 ounces PHILADELPHIA Cream Cheese, cubed