Photo of Turkey with candied sweet potato and Brussels sprouts by WW

Turkey with candied sweet potato and Brussels sprouts

11
10
6
SmartPoints® value per serving
Total Time
1 hr
Prep
10 min
Cook
50 min
Serves
4
Difficulty
Moderate
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

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.