• 3 pounds sweet potatoes
• 2 tablespoons maple-flavored syrup
• 2 tablespoons butter or margarine, softened
• 1/2 teaspoon salt
• Ground cinnamon
• Assorted chocolates, nuts and crackers
• Additional maple-flavored syrup, if desired

1. Heat oven to 350 degrees. Pierce sweet potatoes with fork. Place potatoes in 9-inch square pan. Cover with foil; bake about 1 hour 15 minutes or until potatoes can be easily pierced with a knife.

2. Slip off potato skins. In large bowl, beat potatoes with electric mixer on medium speed until no lumps remain. Add 2 tablespoons syrup, the butter, salt, and desired amount of cinnamon. Continue beating until potatoes are light and fluffy. Drizzle with additional syrup. Makes 6 servings.

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• 1 small butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch pieces
• 4 unpeeled small red potatoes, quartered
• 1 medium red onion, cut into 1/2-inch wedges
• 1 medium parsnip, peeled, cut into 2x1/2x1/2-inch strips
• 2 cups small fresh Brussel sprouts
• 2 tablespoons olive, canola, or soybean oil
• 1/2 teaspoon dried marjoram leaves
• 1/2 teaspoon garlic-pepper blend
• 1/2 teaspoon seasoned salt

1. Heat oven to 425 degrees. Spray 17 x 11 or 15 x 10-inch pan with sides with cooking spray. In large bowl mix all vegetables. Add remaining ingredients; toss to coat. Spread vegetables in pan.

2. Roast 30 to 45 minutes, stirring and turning vegetables several times, until vegetables are tender. Makes 14 servings.

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