2 large sweet potatoes
1 large russet potato
1/2 pound baby carrots
1 scorn squash, peeled and cut into cubes
1/2 cup firmly packed brown sugar
1/4 cup butter, melted
1/4 cup sorghum molasses
1/4 cup water
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. vanilla extract
Cut potatoes into 1 inch cubes, or 1/2 inch thick slices.
Place potato cubes or slices, carrots, and squash in a lightly greased 9x13 baking dish.
Stir together sugar and the next 6 ingredients. Drizzle over potato mixture, tossing to coat.
Bake covered at 425 degrees for 30 minutes. Uncover and gently stir vegetables. Bake 15 to 20 minutes more until vegetables are tender.
Yield 6-8 servings