Recipes Ingredients Meat & Poultry Turkey Recipes Spice-Rubbed Turkey Breast with Sweet Potatoes 3.0 (20) 9 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 30, 2020 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hrs 20 mins Servings: 4 Here's a simple twist on classic Thanksgiving turkey. Boneless turkey breasts are rubbed with crushed rosemary, sweet paprika, and lime juice for a flavorful meal. Ingredients 1 ½ 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 Directions 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 2 airtight containers, or wrap in plastic, and refrigerate. Print