Make-Ahead: Baked Curried Beef and Sweet Potatoes

1. [If you are freezing this dish, do not add almonds; sprinkle them over top just before serving.
2. ] In large skillet, heat oil over medium heat; cook onion and ginger, stirring occasionally, for 5 minutes.
3. Add beef; cook, breaking up with spoon, for about 7 minutes or until browned.
4. Drain off fat. Stiri in stock, curry powder, tomato paste, cumin and coriander.
5. Bring to boil; reduce heat and simmer, stirring occasionally, for 20-25 minutes or until most of the liquid has evaporated.
6. Stir in raisins.
7. [Recipe can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 2 months; thaw in refrigerator and bring to room temperature.
8. ] Stir in almonds.
9. Taste and adjust seasonings.
10. Transfer to 4-cup (1 L) casserole.
11. Meanwhile, in saucepan, pour in enough cold water to cover sweet potatoes; bring to boil.
12. Boil for 20 minutes or until tender; drain well.
13. Mash with butter, add salt and pepper to taste.
14. Stir in parsley.
15. Transfer to separate 4-cup (1 L) casserole.
16. [Tip: To save time, microwave the sweet potatoes, whole, on High for 7-9 minutes or until tender when pierced with fork.
17. ] [Can be covered and refrigerated for up to 1 day. Can also be frozen for up to 1 month; thaw in refrigerator and bring to room temperature.
18. ] Bakei both casseroles, covered, in 350F 180C oven for about 30 minutes or until bubbling.
19. To serve, spoon sweet potatoes onto heated platter; make a well in centre.
20. Spoon beef over top. 4 servings for $9. 28 CDN [Mar/95] Per serving: 485 calories, 28 g protein, 24 g fat, 44 g carbohydrate, high source fibre, excellent source iron.