Ingredients:
1 lb red potatoes
1 lb yams or 1 lb sweet potatoes
1 lb ground beef
1 (14 1/2 ounce) cans Italian-style stewed tomatoes
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cumin
2 cups milk
1/4 cup flour
2 tablespoons butter
1/2 teaspoon ground nutmeg
salt and pepper
1 egg yolks
3 tablespoons grated parmesan cheese
Directions:
Pre-heat oven to 400 degrees.
Cook red skinned potatoes in microwave for 5-7 minutes.
Cook yams in microwave for 7-9 minutes.
In medium skillet, brown beef for 5 minutes.
Add tomatoes, cinnamon, and cumin; Simmer 3 minutes.
Combine milk, flour, butter, and nutmeg in small saucepan over medium heat, stirring constantly.
Bring to boil and simmer for 1 minute.
Season with salt and pepper.
Remove from heat and whisk in egg yolk.
Thinly slice potatoes.
Place half of potatoes and yams on bottom of 2 quart casserole.
Layer meat mixture, then remaining potatoes and yams.
Pour sauce on top.
Sprinkle with parmesan.
Bake for 30 minutes.
Servings: 8
Time preparation: 25 min.
Time total: 55 min.