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Peel first three ingredients, and cut into 1 1/2 inch pieces. Combine parsnips, carrots, onions and cranberries in a lightly greased 6 quart slow cooker, layer sweet potatoes over top. Whisk together sugar and next four ingredients in a small bowl and pour over vegetable mixture, do not stir. Cover and cook on HIGH for 4 to 5 hours or until veges are tender. Toss with parsley before serving.
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