2 c Pumpkin, peeled & cubed 2 c Sweet potatoes, cubed 3 tb Onion, finely chopped 1 tb Oil Juice of 1/2 lemon 1/2 ts Cloves 1 ts Salt 1 1/2 c Coconut milk 1 ts Cinnamon Fry the onion into oil until golden. Combine with the pumpkin & the sweet potatoes in a heavy pot. Add lemon juice, cloves, salt & 1 c coconut milk. Cover & simmer for 10 minutes. Uncover, stir gently & add cinnamon. Cook a further 15 to 20 minutes. Stir often to prevent sticking. Add more milk if necessary. VARIATION: Thin 1/4 c peanut butter with 1/2 c hot water, adding water a little at a time. Add more water to make a cup & use in the recipe instead of coconut milk.