African Squash and Yams


(1 vote) 5 1

Add some coconut with this recipe and you’ll have a different yet wonderful blend of sweets to go with your squash and yams.

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  • 1 onion, chopped
  • 2 Tbs.s oil
  • 1 pound Hubbard squash, pared and cut into 1-inch pieces
  • 2 yams, or sweet potatoes, pared and cut into 1-inch pieces
  • 1 C. coconut milk
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves

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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.

Yield: 6 Servings.

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