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.