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See also: Article on Sweet Potatoes & Yams
Makes 6 to 8 servings



• 1 onion, chopped
• 2 tablespoons oil
• 1 pound Hubbard squash, pared and cut into 1-inch pieces
• 2 yams, or sweet potatoes, pared & cut into 1" pieces
• 1 cup coconut milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves


Cook and stir onion in oil in 10-inch skillet over medium heat until tender.

Stir in remaining ingredients.

Heat to boiling. Reduce heat.

Cover and simmer 10 minutes.

Simmer, uncovered, stirring occasionally, until vegetables are tender, about 5 minutes longer.


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