Cook sweet potatoes for 20 minutes in salt water until soft. Then plunge into cold water, peel and cut into 5 mm thick slices.

Finely chop onion, garlic, ginger and parsley. Sauté in oil without browning and add meat. Season with salt, tomato paste, Worcestershire sauce and glaze with STROH rum.

Cover the bottom of a casserole pan with sweet potatoes. Then add meat and grated cheese. Repeat this until the pan is full. Salt cream and add rum, pour liquid over the casserole. Finish with grated cheese.

Bake for 30 to 40 minutes on 200°C fan, until the casserole is nicely brown.

 Serve hot and season at your taste with pepper.