Baked Curried Beef and Sweet Potatoes

In large skillet, heat oil over medium heat; cook onion and ginger, stirring occasionally, for 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.

Stir in almonds.

Taste and adjust seasonings.

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.

Can also be frozen for up to 1 month; thaw in refrigerator and bring to room temperature.

Bake both casseroles, covered, in 350 degrees F 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.