Candied Sweet Potatoes

• 5 lb. sweet potatoes
• 1 c. granulated sugar
• 2 c. brown sugar
• cinnamon (bottle with sprinkler cap)
• vanilla
• 2 sticks margarine
• 2 lb. yellow summer squash (young and tender)
• 3/4 stick butter or margarine
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 medium onion, diced

1. Wash, quarter or cut squash into large, sliced pieces.
2. Do not remove the peel.
3. Place in a medium saucepan.
4. Cover with water. Cook until the squash is tender for about 15 to 20 minutes. (Squash can be cooked in 2 minutes in a pressure cooker.)
5. Drain water off thoroughly after squash has cooked, but save a small amount (1/4 cup) for later.
6. Mash the squash with a fork or potato masher.
7. Add salt, pepper, butter or margarine, diced onions and saved water.
8. Stir well.
9. Return this mixture to the stove on low heat and continue to cook for 10 to 15 minutes.
10. Serve.

sweet potatoes, sugar, brown sugar, cinnamon, vanilla, margarine, yellow summer, butter, salt, pepper, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=271163 (may not work)