This hearty mixture of slowly simmered squash and sweet potatoes is bathed in a delicious syrup that is sweetened with the rich Mexican unrefined brown sugar known as piloncillo, which comes in the shape of a cone. For the best results, stir infrequently while cooking, to keep the squash and potatoes intact.
- 4-5 sweet potatoes (about 3 lbs.), scrubbed, halved lengthwise, and cut into 2" chunks
- 1 butternut squash (about 2 3⁄4 pounds), scrubbed, trimmed, halved, seeded, and cut into 2" chunks
- 1 lb. Mexican brown sugar (piloncillo, about 2 cones), cut into small pieces