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Roast Turkey With Sweet Potato, Brown Rice, and Cranberries

How great is the idea of a complete Thanksgiving feast all roasted together on a single baking sheet? The flavors are bright and satisfying and the cooking technique is pretty cool. I'm not saying this will replace how you prepare your holiday spread--but then again, it just might. My kids love this dish; it makes a Tuesday night feel like a holiday.

Roast Turkey With Sweet Potato, Brown Rice, and Cranberries

Reprinted Start Fresh by Tyler Florence. Copyright (c) 2011 by Tyler Florence. By permission of Rodale, Inc.

Roast Turkey With Sweet Potato, Brown Rice, and Cranberries

Ingredients

  1. 1 pound boneless turkey breast
    1 large sweet potato, scrubbed and halved lengthwise
    1/2 cup fresh cranberries
    1 small yellow onion, quartered, layers separated
    6 fresh sage leaves
    3 tablespoons extra-virgin olive oil
    Salt and freshly ground pepper
    1 cup cooked brown rice, warm or at room temperature

Directions

Preheat the oven to 400°F.

Arrange the turkey, sweet potato, cranberries, and onion on a rimmed baking sheet and scatter the sage leaves on top. Drizzle with 1 tablespoon of the oil and season with salt and pepper.

Roast uncovered for 25 to 30 minutes, or until the turkey has reached an internal temperature of 155°F when tested at its thickest point with an instant-read thermometer. Let the turkey rest for 10 minutes.

Divide the meal into adult and child-friendly portions. For the kid portions, shred the turkey into small pieces and scoop the sweet potato flesh from the skin. Place in a food processor along with some of the cranberries, onion, and sage. Add a few tablespoons of brown rice. Drizzle in the remaining 2 tablespoons of oil and pulse on and off until coarsely chopped. Serve warm.

MAKES 6 TO 8 ADULT SERVINGS OR 12 KID SERVINGS

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