Ingredients: |
Ingredients: 1/2 cup(s) apricot preserves
1 Tbsp Dijon mustard
2 1/2 pound(s) sweet potato(es), peeled and cut into bite-sized pieces
2 tsp canola oil
1/2 tsp table salt, divided
1/2 tsp black pepper, freshly ground, divided
2 pound(s) boneless, skinless turkey breast(s), roast*
1/4 cup(s) white wine
1/2 cup(s) canned chicken broth
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Directions: |
Directions:Preheat oven to 400ºF. Line a large rimmed baking pan with nonstick foil (or coat with cooking spray).
Put potatoes in pan; drizzle with oil. Sprinkle with 1/4 teaspoon each of 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 of salt and pepper. Place turkey on empty side of pan; using back of a spoon, spread 1/4 cup of 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. Bring to a boil and cook until sauce reduces and begins to thicken (alcohol will burn off), about 1 to 2 minutes.
Place turkey and potatoes on a serving platter; pour sauce over turkey and serve. Yields about 3 ounces of turkey and 1/2 cup of sweet potatoes per serving. |
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