Ingredients

	2 spray(s) cooking spray
	2 1/2 pound(s) uncooked sweet potato(es), peeled, cut into bite-size pieces
	2 tsp canola oil
	1/2 tsp table salt, divided
	1/2 tsp black pepper, freshly ground, divided
	1/2 cup(s) apricot preserves
	1 Tbsp Dijon mustard
	2 pound(s) uncooked boneless skinless turkey breast, use a whole 2 lb roast*
	1/4 cup(s) white wine
	1/2 cup(s) canned chicken broth

 

Instructions

• Preheat oven to 400ºF. Coat a large roasting pan with cooking spray.
  
• Put potatoes in pan; drizzle with oil. Sprinkle with 1/4 teaspoon each salt and pepper; toss to coat. Push potatoes to one side of pan, keeping them in a single layer.
  
• In a small cup, stir together preserves and mustard until blended; set aside. Sprinkle turkey with remaining 1/4 teaspoon each salt and pepper. Place turkey on empty side of pan; using back of a spoon, spread 1/4 cup apricot mixture over turkey.
  
• Place pan in oven and roast for 20 minutes. Remove pan from oven; pour remaining apricot mixture over potatoes and toss to mix and coat.
  
• Roast, tossing potatoes once or twice, until potatoes are cooked and lightly browned and turkey is cooked through, about 25 to 35 minutes more.**
  
• Remove potatoes from pan; set aside. Remove turkey to a cutting board and let stand 5 to 10 minutes, loosely covered with aluminum foil, to allow turkey to reabsorb juices (pour any resulting juices back into roasting pan).
  
• Meanwhile, place roasting pan on stove top over high heat. To deglaze pan, add wine and then broth; scrape bottom and sides of pan with a wooden spoon to incorporate pan drippings. Bring to a boil and cook until sauce reduces and begins to thicken (alcohol will burn off), about 1 to 2 minutes.
  
• Place turkey on a serving platter and spoon potatoes into a serving bowl; pour sauce over turkey and serve. Yields about 3 ounces turkey and 1/2 cup sweet potatoes per serving.

 

Notes

• *You might have to buy a 2 pound boneless turkey breast and remove the skin.
  
  **Whenever you roast turkey or chicken, it's best to use an instant-read meat thermometer to check the internal temperature of the meat, which should be a minimum of 165°F. Insert the thermometer's probe into the thickest part of the meat (without touching bone if there is any) and hold the probe there a few seconds until the temperature stabilizes.
  
  This recipe is also delicious with orange marmalade instead of the apricot preserves.