A mixture of sliced sweet potatoes, russet
potatoes, carrots and cubes of acorn squash are tossed with a
cinnamon-scented buttery sweet syrup and baked.
Glazed Fall Vegetables
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 13- x 9-inch baking dish.
- Stir together sugar and next 6 ingredients.
Drizzle over potato mixture, tossing to coat.
- Bake, covered, 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.
