Southern Living OCTOBER 2009
1. Preheat oven to 425°. Peel sweet potatoes and baking potato; cut into 1-inch cubes. Halve, peel, and seed acorn squash; cut into 1-inch cubes. Combine potatoes, squash, and carrots in a large bowl.
2. Stir together brown sugar, maple syrup, and next 3 ingredients in a small bowl; pour over vegetable mixture, and toss well. Pour into a lightly greased roasting pan.
3. Bake at 425° for 1 hour or until vegetables are tender and lightly browned, stirring every 20 minutes. Season with salt to taste.
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