Instructions: PREP: Bake the sweet potato in its skin until tender. Meanwhile, peel the pumpkin, remove the seeds and dice it.

Steam the pumpkin for 15 minutes, or until thoroughly tender. Drain and let drip for a few minutes in a colander.

Remove the skin from the baked sweet potato and puree with the pumpkin in a food processor or through a food mill. Stir in the yogurt and lime juice, and combine well.

Melt the butter in a large, heavy-bottomed frying pan or casserole over low heat and add the ginger and curry powder. Cook gently, stirring for 1 to 2 minutes. Stir in the pumpkin-sweet potato puree, cinnamon, nutmeg, sea salt, and freshly ground pepper, and heat through, stirring.

Transfer to a serving dish and serve, or keep warm in a medium oven.

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