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.