Dave’s Candied Squeets


2 large sweet potatoes or yams
1 medium butternut squash
1 tbsp diced garlic
½ stick butter or margarine, cut into pieces
¾ cup dark brown sugar
¼ cup honey
¼ cup corn syrup
4 tbsp orange juice
4 tbsp lime juice
2 tsp salt or salt substitute
2 tbsp vegetable oil
¼ cup tbsp water
½ tsp ground cinnamon


Peel the potatoes and squash and cut into 2-inch pieces. Put in a microwave and oven-safe dutch oven with the oil and water. Stir to coat the mixture with oil & water, then add 2 tbsp butter, cut into small pieces. Cover and microwave on high 6 minutes. Stir mixture to distribute heat and coating. Repeat heating & stirring until just tender.

Meanwhile, combine remaining butter, brown sugar, garlic, honey, corn syrup, orange juice, lime juice and cinnamon in a sauce pan. Heat over medium heat, stirring often, until butter and sugar are melted. Carefully bring to a boil and cook for 5 minutes. Remove from heat. Pour off liquid from potatoes and squash then pour sugar mixture over potatoes and squash. Stir thoroughly to coat and put, uncovered, in 350 degree oven for 15 minutes. Stir again before serving.

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