| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds sweet potatoes (about 4 medium)
- 1 1/2 pounds turkey cutlets
- 2 tablespoons ancho chile powder
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 large Spanish onion, halved and sliced 1/4 inch thick
- 2 teaspoons ground cumin
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons honey
- 1 1/2 teaspoons dijon mustard
- 1/2 teaspoon grated orange zest
- 3 tablespoons fresh orange juice
Instructions
- Pierce the sweet potatoes all over with a fork; put them in a microwave-safe dish and microwave until tender, about 20 minutes. Halve the sweet potatoes and scoop the flesh into a bowl. Mash with a fork until fluffy; cover and keep warm.
- Meanwhile, pat the turkey dry and sprinkle with 1 tablespoon chile powder and 1 teaspoon salt. Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the turkey and cook until browned, 3 to 4 minutes per side. Transfer to a plate.
- Wipe out the skillet and place over high heat. Add the onion and cook, stirring, until dark around the edges, 4 to 6 minutes. Stir in the remaining 1 tablespoon chile powder and the cumin; cook 30 seconds. Add the broth, heavy cream, honey, mustard, and orange zest and juice; simmer until thickened, about 5 minutes. Add the turkey and warm through, 1 minute. Serve with the mashed sweet potatoes.
Nutrition Facts
| Calories | 621 |
| Total Fat | 20 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 115 milligrams |
| Sodium | 851 milligrams |
| Carbohydrates | 63 grams |
| Dietary Fiber | 9 grams |
| Protein | 49 grams |
Reviews
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So many great flavors and really healthy! Would add olive oil to the pan before cooking the onions next time though.
Great flavor and healthy dish!
Not as spicy as I imagined but my partner and I really liked it. The turkey cutlets I used were very thin–about 6 per pound–which probably helped them absorb the flavor.
Pretty tasteless.