Glazed Fall Vegetables

2 Sweet Potatoes (about 2 lbs)
1 Medium Sized Baking Potato (about 8oz)
1 Medium Size Acorn Squash (about 2 lb)
3 Carrots, cut into ½ inch slices
1/3 cup Firmly Packed Brown Sugar (consider Splenda)
2 Tbsp Maple Syrup
2 Tbsp Melted Butter (consider Smart Balance)
1 tsp Vanilla Extract
½ tsp Ground Cinnamon
Salt to Taste

Preheat oven to 425. Peel sweet potatoes and baking potato; cut into 1 inch cubes. Halve, peel, and seed acorn squash; cut into 1 inch cubes. Combine potatoes, squash, and carrots in a large bowl. Stir together brown sugar, maple syrup, and next 3 ingredients in a small bowl; pour over vegetable mixture, and toss well. Pour into a lightly greased roasting pan. Bake at 425 degrees for 1 hour or until vegetables are tender and lightly browned, stirring every 2o minutes. Season with salt to taste.