Calabaza Dulce (Candied Squash and Sweet Potato)


  • 6 pounds Castilla squash
  • 2 pounds sweet potatoes
  • 3 8oz sugar canes
  • 1 stick cinnamon
  • 5 cloves
  • 1 1/2 cups water


  1. Preheat a large pot (mines is 8 inches tall and 9 inches wide) on medium heat and add the water.
  2. Break up your sugar into smaller pieces so that the sugar melts faster. I use a meat tenderizer hammer to do this.
  3. Add the sugar, cinnamon, and cloves to the pot of water and cook until all the sugar is melted and boiling (about 10 minutes)
  4. In the meantime clean the sweet potatoes and squash
  5. Cut both end pieces off and peel the sweet potatoes
  6. Cut squash and sweet potatoes into approximately 2 inch pieces.
  7. Once all the sugar is melted add the squash and sweet potatoes into the boiling sugar and continue cooking with a lid on
  8. In 20 minutes stir the mixture to ensure all ingredients get fully cooked
  9. Cover again and let cook for about 50 more minutes for a total cook time of 1 hour and 10 minutes.
  10. Let rest for 30 minutes
  11. Enjoy :D!
  12. My favorite way to serve is refrigerated and with a splash of milk stirred in.