Glazed Fall Vegetables
A mixture of sweet potatoes, russet potatoes, carrots and acorn squash baked in a cinnamon-scented buttery sweet syrup.
2 large sweet potatoes
1 large russet potato
1/2 pound baby carrots
1 acorn squash, peeled and cut into cubes
1/2 cup firmly packed brown sugar
1/4 cup butter or margarine, melted
1/4 cup sorghum
1/4 cup water
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
- Cut potatoes in half lengthwise; cut into 1/2-inch-thick slices.
- Place potato slices, carrots, and squash in a lightly greased 13x9x2-inch baking dish.
- Stir together sugar and next 6 ingredients. Drizzle over potato mixture, tossing to coat.
- Bake, covered, in a preheated oven at 425°F (220°C) for 30 minutes. Uncover and gently stir vegetables. Bake 15 or 20 more minutes or until vegetables are tender.
Makes 6 to 8 servings.