1

Preheat oven to 400ºF. Coat a large roasting pan with cooking spray.

2

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.

3

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.

4

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.

5

Roast, tossing potatoes once or twice, until potatoes are cooked and lightly browned and turkey is cooked through, about 25 to 35 minutes more.**

6

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).

7

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.

8

Place turkey on a serving platter and spoon potatoes into a serving bowl; pour sauce over turkey and serve.

9

Yields about 3 ounces turkey and 1/2 cup sweet potatoes per serving.