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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. Cut potatoes in half lengthwise; cut into 1/2-inch-thick slices.
2. Place potato slices, carrots, and squash in a lightly greased 13- x 9-inch baking dish.
3. Stir together sugar and next 6 ingredients. Drizzle over potato mixture, tossing to coat.
4. Bake, covered, at 425° for 30 minutes. Uncover and gently stir vegetables. Bake 15 or 20 more minutes or until vegetables are tender.
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