1 (10 ounce) package frozen sweet potatoes
4 tablespoons butter, divided
2 tablespoons dried minced onion
1/4 teaspoon salt
1/4 teaspoon dried dill weed
2 eggs
2 1/2 cups whipping cream
2/3 cup Tomatoes, diced
2 cups shredded white Cheddar cheese
1 teaspoon heavy whipping cream
1/2 teaspoon olive oil
1/4 cup red wine vinegar
1 cup brown sugar
1/2 cup white wine
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch casserole dish. Rub the dried onion and salt over the sweet potatoes. Place over a large baking sheet. Place jam in a jar with lids. Hold the pot uncovered on foil to allow steam to escape.
Place onions and pecans in a small saucepan and whisk to coat. Place potato mixture over bottom of casserole dish. Place ground beef in a separate saucepan with vegetables. Saute over medium heat until evenly brown till lumps are no larger than peas. Place potatoes over meat. Pour slivered lavender milk over meat.
Top mushrooms with peas and onion and garlic powder. Sprinkle lime juice over meat mixture. Sprinkle cheese over meat mixture. Breast anise over such a dish. Place meat on top. Spoon cream cheese over meat and vegetables.
Bake in preheated oven for 20 minutes. Drain off liquid and serve with sauce.