Turkey with candied sweet potato and Brussels sprouts
Orange sweet potato (kumara)
640 g, (800g), peeled, cut into 4cm pieces
Apple juice no added sugar
¼ cup(s), (60ml)
Vanilla bean paste
2 slice(s), coarsley torn
1 medium, thinly sliced
Skinless turkey breast
⅓ cup(s), (100ml)
1 x 3 second spray(s)
- 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.
- 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.
- 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.
- Divide candied sweet potato, turkey steaks and brussels sprouts mixture among four serving plates and serve with apple sauce on the side.