5 med (12 oz) sweet potatoes, baked and slightly cooled
2 T vegetable oil (I used coconut)
2 lbs ground turkey, chicken, or beef (we've only used beef)
2 t salt
1/3 c flour (we used coconut flour to avoid the wheat, and it worked well)
1 T curry powder (we use Madras curry)
1 3/4 c OR 1 14 oz can chicken broth
1 1/2 lbs carrots, peeled and chopped
1 1/2 lbs parsnips, peeled and chopped
1 med onion, chopped
1 T grated fresh ginger
1 package (10 oz) frozen peas
1 c milk, warmed
2 T butter
1) Preheat oven to 375. Heat 1 T oil in 12" skillet over med-high heat. Add meat and 1/2 t salt; cook until no longer pink.
2) Stir curry powder and flour into meat; cook 1 minute, stirring. Add broth and heat to boiling. Cook 1 minute or until mixture thickens slightly. Divide between 2 1/2 or 2 quart baking dishes.
3) In same skillet, heat 1 T oil. Add carrots, parsnips, and onion, and cook about 15 min, until vegetables are browned and tender, stirring occasionally. Stir in ginger, frozen peas, and 1/2 t salt. Divide vegetable mixture between casseroles.
4) Coarsely mash sweet potatoes. Stir in milk, butter, and 1 t salt. Mash until well blended, and spread over vegetables.
5) Bake, uncovered, 35-40 minutes or until top is browned.
Makes 2 casseroles, of approximately 6 servings each.
From the Good Housekeeping Cookbook.