Glazed Fall Vegetables

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Southern Living


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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

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