Make-Ahead: Baked Curried Beef & Sweet Potatoes

Directions

[If you are freezing this dish, do not add almonds; sprinkle them over top just before serving].

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 to 25 minutes or until most of the liquid has evaporated. Stir in raisins.

[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]. Stir in almonds. Taste and adjust seasonings. Transfer 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.

[Tip: To save time, microwave the sweet potatoes, whole, on High for 7 to 9 minutes or until tender when pierced with fork.]

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.

Bake both casseroles, covered, in 350℉ (180℃) 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.