4 sweet potatoes (about 6 ounces each)
2 cups small pretzels, crushed
1 pound turkey cutlets, halved lengthwise
1 1/2 teaspoons paprika
Kosher salt and freshly ground pepper
2 tablespoons dijon or brown mustard
1 teaspoon chopped fresh thyme
3 tablespoons vegetable oil
1 tablespoon unsalted butter, melted
3 tablespoons pure maple syrup
1 tablespoon chopped fresh chives
Pierce the sweet potatoes all over with a fork. Microwave until tender, about 10 minutes; cover and set aside.
Meanwhile, spread the pretzel crumbs in a shallow dish. Season the turkey with 1 teaspoon paprika, 1/4 teaspoon salt and a few grinds of pepper. Brush 1 side of the cutlets with 1 tablespoon mustard and sprinkle with the thyme, then press into the pretzels to coat.
Heat 1 1/2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add half of the turkey, pretzel-side down; cook until golden brown, 2 minutes. Flip and cook until just cooked through, 1 more minute. Transfer to a plate. Wipe out the skillet; add the remaining 1 1/2 tablespoons vegetable oil. Repeat with the remaining cutlets.
Combine the butter, 1 tablespoon maple syrup and the remaining 1/2 teaspoon paprika in a bowl. Split the potatoes and top with the butter; fluff the flesh with a fork. Season with salt and top with the chives. Combine the remaining 2 tablespoons maple syrup and 1 tablespoon mustard. Serve the turkey with the potatoes and maple mustard.
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