Coffee-Cumin Turkey with Smoky Sweet Potato Mash and Lime Roasted Broccoli

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the sweet potato in a medium pot, cover with water, and add half of the salt. Bring to a boil and cook for 15 to 18 minutes, until very tender.

2. 2

   2. Meanwhile, in a small bowl, mix the ground coffee, cumin, smoked paprika, garlic powder, half of the black pepper, and 1 tablespoon olive oil. Rub this mixture all over the turkey medallions.

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   3. On a baking tray, toss the broccoli with 1 tablespoon olive oil, a pinch of salt, and the remaining black pepper. Roast for 18 to 20 minutes at 220°C / 425°F, stirring halfway through, until the edges are browned.

4. 4

   4. Heat a large skillet over medium-high heat with the remaining 1 tablespoon olive oil. Sear the turkey for 2 to 3 minutes per side. Lower the heat to medium and cook 3 to 5 minutes more, turning once, until cooked through. Remove and let rest for 5 minutes.

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   5. Drain the sweet potato and return it to the pot. Add the butter, warm milk, the remaining salt, and mash until smooth. Stir in the lime zest and taste to adjust seasoning.

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   6. In a small bowl, mix the lime juice with the honey. When the broccoli comes out of the oven, drizzle this mixture over it and toss gently to lightly glaze it.

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   7. Serve a layer of sweet potato mash on each plate. Arrange the turkey medallions on top and add the roasted broccoli on the side. Finish with chopped chives over everything.

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   8. If desired, let the turkey sit on the mash for 1 extra minute before serving so the juices settle and the contrast of coffee spice, sweet potato sweetness, and lime acidity feels balanced.