Sweet Potato Salad

4 medium Sweet Potatoes, scrubbed, peeled, cubed (1/2 inch)
Olive Oil
a few dashes of Cumin

Preheat the oven to 375.  Toss the cubed sweet potatoes in the olive oil and cumin and roast in a 9 x 13 glass baking dish for 30 minutes.  Let cool, then add:

1/2 cup of chopped green onion
2-4 Tablespoons chopped cilantro
Juice of one Lime
1/2 Red Pepper, diced
1/2 Yellow Pepper, diced
Salt to taste

Refrigerate after combining.

Zucchini Spice Cupcakes

6 Tablespoons Butter
3/4 cup white sugar
2 eggs
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves, optional
1/2 cup coconut milk (I use Thai Kitchen) or Buttermilk or Yogurt or Regular Milk
1 1/2 cups shredded Zucchini, large shreds, I used my food processor

Preheat the oven to 350.  In a large glass mixing bowl, melt the butter in the microwave.  Stir in the sugar.  Beat in the Eggs.  Add the Spices.  Beat in the Milk.  Add the Flour with the salt and baking powder loosely stirred in before mixing.  Mix in the Zucchini.  Mix with a spoon only, not a beater, till just incorporated.  Fill each lined muffin cup with 1/4 cup of batter.  Bake at 350 for 25 minutes, makes 12.

Or bake in an 8 x 8 for 35 minutes.

Cream Cheese Frosting
1 cup confectioners’ sugar
1 (8-ounce) package cream cheese, softened
1/4 stick butter, room temperature
1/2 teaspoon Vanilla extract