Spice-Rubbed Turkey Breast with Sweet Potatoes
Pair this protein-packed, nutrient-rich recipe with Sauteed Escarole for a great light family dinner. You'll have enough cooked turkey left over for dinner later in the week. Try our recipes for Turkey with Two Salads or Chunky Turkey Vegetable Soup.
- Total Time:
- Servings: 4
Source: Everyday Food, January/February 2007
- 1 1/2 teaspoons dried, crushed rosemary
- 1 teaspoon sweet paprika
- Coarse salt and ground pepper
- 2 tablespoons fresh lime juice (from about 1 lime)
- 6 teaspoons olive oil
- 2 boneless turkey breast halves (about 2 pounds each), skin removed
- 2 sweet potatoes (about 8 ounces each), halved lengthwise
Preheat oven to 400 degrees. In a small bowl, mix rosemary, paprika, 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, lime juice, and 4 teaspoons oil; rub all over turkey. Leaving space between them, place both halves in the center of a large rimmed baking sheet.
Brush cut sides of sweet potatoes with remaining 2 teaspoons oil; place, cut side down, on sheet with turkey. Roast until an instant-read thermometer inserted in the center of each breast half registers 160 degrees, about 50 minutes (potatoes should be tender). Let stand 10 minutes, loosely tented with aluminum foil to keep warm (temperature will rise by 5 degrees).
Cut one breast half into thick slices (reserve remaining turkey; see step 4). Cut potato halves into wedges. Transfer turkey slices and potatoes to a serving platter, drizzling turkey with any juices from baking sheet. (Optional: Serve with Sauteed Escarole.)
Cool remaining turkey completely. Divide leftovers evenly between two airtight containers, or wrap in plastic, and refrigerate.