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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 24 |
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A buttery sweet sauce seasoned with cinnamon coats the russets, sweet potatoes, squash and carrots in this delicious side dish. It goes well with beef, pork, poultry, sausage-just about anything. -Pam Holloway Marion, Louisiana Ingredients:
4 large sweet potatoes, peeled, halved lengthwise and cut into 1/2-inch slices |
2 medium acorn squash, peeled, seeded and cubed |
2 large russet potatoes, peeled, halved lengthwise and cut into 1/2-inch slices |
1 pound baby carrots |
1 cup packed brown sugar |
1/2 cup water |
1/2 cup butter, melted |
1/2 cup molasses |
2 teaspoons ground cinnamon |
2 teaspoons vanilla extract |
1 teaspoon salt |
Directions:
1. Divide vegetables among four greased 13-in. x 9-in. baking pans. In a bowl, combine the brown sugar, water, butter, molasses, cinnamon, vanilla and salt. Drizzle over vegetables; toss to coat.
2. Cover and bake at 425° for 30 minutes. Stir vegetables. Bake, uncovered, for 15-20 minutes longer or until vegetables are tender. Yield: 24 servings (3/4 cup each).
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