Make-Ahead: Baked Curried Beef and Sweet Potatoes

1 Onion, chopped

1 tb Fresh gingerroot, minced

1 lb Lean ground beef

2 c Beef stock

2 tb Curry powder

2 tb Tomato paste

1 ts Ground cumin

1 ts Ground coriander

1/3 c Raisins

1/3 c Toasted slivered almonds

4 sm Sweet potatoes, peel,

-cut in large chunks 1 tb Butter

Salt Pepper 2 tb Fresh parsley

5 minutes. Add beef; cook, breaking up with spoon, for about 7 minutes or until browned. Drain off fat. Stir in stock, curry powder, tomato paste, cumin and coriander. Bring to boil; reduce heat and simmer, stirring occasionally, for 20-25 minutes or until most of the liquid has evaporated. Stir in raisins.

2 days or frozen for up to

2 months; thaw in refrigerator and bring to

4-cup (1 L) casserole. Meanwhile, in saucepan, pour in enough cold water to cover sweet potatoes; bring to boil. Boil for 20 minutes or until tender; drain well. Mash with butter, add salt and pepper to taste. Stir in parsley. Transfer to separate 4-cup (1 L) casserole.

7-9 minutes or until tender when pierced with fork.

1 day. Can also be frozen for up to

1 month; thaw in refrigerator and bring to room temperature.

180C oven for about 30 minutes or until bubbling. To serve, spoon sweet potatoes onto heated platter; make a well in centre. Spoon beef over top.

4 servings for 9 1/58 CDN