Turkey with candied sweet potato and Brussels sprouts
5
Points®
Total time: 1 hr • Prep: 10 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
A succulent turkey shouldn’t be for the festive season only so whip up a much-loved feast all year round
Ingredients
Orange sweet potato (kumara)
640 g, (800g), peeled, cut into 4cm pieces
Apple juice no added sugar
¼ cup(s), (60ml)
Honey
1 tbs
Vanilla bean paste
1 tsp
Ground cinnamon
½ tsp
Wholemeal bread
2 slice(s), coarsley torn
Olive oil
1 tbs
Red onion
1 medium, thinly sliced
Skinless turkey breast
400 g
Brussels sprouts
400 g
Apple sauce
⅓ cup(s), (100ml)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan- forced. Place sweet potato, juice, honey, vanilla bean paste and cinnamon in a baking dish. Season with salt and freshly ground black pepper, tossing to combine. Bake for 50 minutes or until tender and slightly sticky.
2
Meanwhile, place bread in a food processor and process until coarse crumbs form. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add breadcrumbs and cook, stirring, for 4 minutes or until crisp and lightly browned. Transfer to a heatproof bowl. Add half the oil to pan. Add onion and cook, stirring, for 4 minutes or until softened. Transfer to a heatproof plate and cover with foil to keep warm.
3
Add remaining oil to pan and heat over medium heat. Add turkey steaks and cook for 5 minutes each side or until golden and just cooked through. Boil, steam or microwave Brussels sprouts until just tender. Drain and add to pan over medium-high heat. Add cooked onion and breadcrumbs and season with salt and freshly ground black pepper, tossing until well combined and heated through.
4
Divide candied sweet potato, turkey steaks and brussels sprouts mixture among four serving plates and serve with apple sauce on the side.
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