Glazed Fall Vegetables

Southern Living
6 to 8 servings


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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° for 30 minutes. Uncover and gently stir vegetables. Bake 15 or 20 more minutes or until vegetables are tender.

Created date

December 2001