Rosemary-Mustard Glazed Turkey with Crispy Smashed Sweet Potatoes and Apple Sautéed Spinach

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the sweet potatoes in a pot with cold water and a pinch of salt, bring to a boil, and cook for 12-15 minutes until tender but not falling apart. Drain well.

2. 2

   Transfer the sweet potatoes to a baking sheet. Gently smash each one with the bottom of a glass until flattened but still intact. Drizzle with 1 1/2 tablespoons olive oil, season with half of the sweet paprika, a pinch of salt, and black pepper. Roast for 25-30 minutes at 220 °C / 425 °F, turning once halfway through, until the edges are golden and crisp.

3. 3

   Meanwhile, pat the turkey medallions dry with paper towels. Season them with salt, black pepper, the remaining sweet paprika, and the grated garlic.

4. 4

   In a small bowl, mix the Dijon mustard, honey, fresh rosemary, and chicken broth. Set the glaze mixture aside.

5. 5

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the turkey for 3-4 minutes per side until nicely browned and nearly cooked through. Transfer to a plate.

6. 6

   Reduce the heat to medium. In the same skillet add the butter and chopped garlic; cook for 30 seconds. Add the apple cider vinegar and the mustard, honey, rosemary, and chicken broth mixture. Cook for 2-3 minutes until the sauce lightly thickens.

7. 7

   Return the turkey to the skillet and coat it with the sauce. Cook for 2-3 minutes more, turning once, until glazed and fully cooked through.

8. 8

   In another large skillet, heat the remaining 1/2 tablespoon olive oil over medium heat. Add the sliced apple and sauté for 2 minutes. Add the fresh spinach and a pinch of salt; cook for 2-3 minutes, stirring, until the spinach wilts and the apple is tender.

9. 9

   Serve the glazed turkey medallions with the crispy smashed sweet potatoes and the apple sautéed spinach. Spoon the remaining skillet sauce over the turkey before serving.