1 8 oz. can sweet potatoes, drained

1 c. canned pumpkin

½ tsp. finely shredded orange peel

1/3 c. sugar

2 tbsp. all-purpose flour

1 tsp. ground cinnamon

¼ tsp. ground cloves

2 beaten eggs

1 c. canned unsweetened coconut milk

Sweetened whipped cream

Toasted shredded coconut (optional)

Mash sweet potatoes in food processor or put through a sieve.

In a large mixing bowl combine pumpkin, mashed sweet potatoes and orange peel.

In another mixing bowl, stir together sugar, flour, cinnamon, cloves and ¼ tsp. salt;stir into pumpkin mixture.

Add beaten eggs and coconut milk; mix well.

Spoon mixture evenly into 6-oz. souffle cups or custard cups. Bake in 350° oven about 50 minutes, or until set in center. Serve with whipped cream and garnish with coconut if desired. Serves 6. Enjoy!!!