• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Make-Ahead: Baked Curried Beef and Sweet Pota

  • Recipe Submitted by on

Category: Beef, Main Dish

 Ingredients List

  • 1 tb Vegetable oil
  • 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


[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 20-25 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

Stir in almonds. Taste and adjust seasonings. Transfer to 4-cup (1 L)

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 7-9
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 350F 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.

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