Pesto Turkey and Sweet Potato Mash

19 Oct

I love turkey… it seems to be popular only around the holiday season, and afterwards it’s promptly forgotten. But it is a great alternative to chicken, which can get boring when you eat it as regularly as I do. Because my basil plant continues to produce leaves faster than I can eat them, I thought that it would be great to make some pesto and use it as a rub on turkey breast.

Sweet potatoes seemed like a natural complement to turkey, so why not a mash? Potatoes take a while to cook, so get started on them first. This recipe makes about 6 servings.

Sweet Potato Mash

Scrub 3 lbs sweet potatoes and pierce skins with a fork,

Bake potatoes in oven at 400°F for about 45 minutes, or until soft.

Remove skins, and mash with:

  • ¼ cup milk, warmed
  • 2 Tbsp butter, melted
  • 2 Tbsp brown sugar
  • 2 Tbsp maple syrup
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • salt and pepper to taste

 

Pesto Turkey

Pound 4 turkey breast pieces to about 1.5 cm thick.

Tip: cover with a layer of plastic wrap and then pound, to prevent juices from flying across your kitchen.

Rub with basil-spinach pesto (as much as you like!)

pesto turkey on pan

Fry on pan, at medium-high heat for about 6 min. Then turn over and continue frying until done.

 

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