- 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
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.
Per serving: Calories 621; Fat 20 g (Saturated 8 g); Cholesterol 115 mg; Sodium 851 mg; Carbohydrate 63 g; Fiber 9 g; Protein 49 g
Photograph by Christopher Testani