Curried Beef and Sweet Potatoes

1 tbsp oil
1 onion, chopped
1 tbsp minced fresh ginger
1 lb lean ground beef
2 cups beef stock
2 tbsp tomato paste
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/3 cup raisins
1/3 cup silvered almonds (toasted)
4 sweet potatoes
1 tbsp butter

salt and pepper
2 tbsp chopped fresh parsley

Pierce sweet potatoes several times with fork. Bake at 400°F for about 1 hour or until tender. Peel and mash with butter, and salt and pepper to taste. Stir in parsley. Transfer to 4-cup casserole.

In large skillet, heat oil and cook onion and ginger for 5 minutes. Add beef, breaking up with spoon; cook until no longer pink, about 7 minutes. Drain off fat. Stir in curry powder, cumin and coriander. Add stock and tomato paste; bring to boil. Reduce heat and simmer for 20 to 25 minutes or until most of the liquid has evaporated. Stir in raisins and almonds. Taste and adjust seasoning. Transfer to 4-cup casserole. 

Bake both casseroles, covered, in 350°F oven for about 30 minutes or until bubbly. To serve, spoon sweet potatoes onto heated platter; make a well in center and spoon in curried beef.

Inspired by: Beth and GPS Diabetes Recipe