PointsPlus Apricot-Glazed Turkey and Sweet Potatoes Recipe

Staff Writer
PointsPlus Apricot-Glazed Turkey and Sweet Potatoes Recipe
Apricot-Glazed Turkey and Sweet Potatoes
WeightWatchers.com

Apricot-Glazed Turkey and Sweet Potatoes

Are you in a pinch, or maybe just not expecting too many guests? Try this quicker, easier alternative to roasting a whole bird. This recipe is also delicious with orange marmalade instead of the apricot preserves.

Ready in
1 h, 7 m
8
Servings
364
Calories Per Serving
Deliver Ingredients

Notes

*Note: You might have to buy a 2-pound boneless turkey breast and remove the skin.

**Note: Whenever you roast turkey or chicken, it's best to use an instant-read meat thermometer to check the internal temperature of the meat, which should be a minimum of 165 degrees. Insert the thermometer's probe into the thickest part of the meat (without touching bone if there is any) and hold the probe there a few seconds until the temperature stabilizes.

Ingredients

  • 2 1/2 pounds sweet potatoes, peeled and cut into bite-size pieces
  • 2 teaspoons canola oil
  • 1/2 teaspoon table salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup apricot preserves
  • 1 tablespoon Dijon mustard
  • 2 pounds turkey breast*
  • 1/4 cup white wine
  • 1/2 cup canned chicken broth

Directions

Preheat the oven to 400 degrees. Line a large, rimmed baking pan with aluminum foil (or coat with cooking spray).

Put the sweet potatoes in the pan and drizzle with oil. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper and toss to coat. Push the sweet potatoes to one side of the pan, keeping them in a single layer.

In a small cup, stir together the preserves and mustard until blended and set aside. Sprinkle the turkey with the remaining salt and pepper. Place the turkey on the empty side of the pan. Using the back of a spoon, spread ¼ cup of the apricot mixture over the turkey.

Place the pan in the oven and roast for 20 minutes. Remove the pan from the oven and pour the remaining apricot mixture over the sweet potatoes and toss. Place the pan back in the oven, tossing the sweet potatoes once or twice, until cooked and lightly browned and the turkey is cooked through, about 25-35 minutes more.**

Remove the sweet potatoes from the pan and set aside. Move the turkey to a cutting board and let stand 5-10 minutes, loosely covered with aluminum foil, to allow turkey to reabsorb juices (pour any resulting juices back into roasting pan).

Meanwhile, place the roasting pan on the stovetop over high heat. To deglaze, add the wine and then broth, and scrape the bottom and sides of the pan with a wooden spoon to incorporate pan drippings. Bring to a boil and cook until sauce reduces and begins to thicken, about 1-2 minutes.

Place the turkey on a serving platter and spoon the sweet potatoes into a serving bowl. Pour the sauce over the turkey and serve.

Apricot Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Apricot Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
9g
14%
Sugar
15g
N/A
Saturated Fat
2g
11%
Cholesterol
74mg
25%
Protein
27g
55%
Carbs
42g
14%
Vitamin A
1009µg
100%
Vitamin B12
0.5µg
7.9%
Vitamin B6
0.8mg
42.4%
Vitamin C
5mg
9%
Vitamin E
0.6mg
3%
Vitamin K
4µg
5%
Calcium
64mg
6%
Fiber
4g
18%
Folate (food)
24µg
N/A
Folate equivalent (total)
24µg
6%
Iron
2mg
13%
Magnesium
65mg
16%
Monounsaturated
4g
N/A
Niacin (B3)
7mg
34%
Phosphorus
282mg
40%
Polyunsaturated
2g
N/A
Potassium
814mg
23%
Riboflavin (B2)
0.2mg
13.2%
Sodium
380mg
16%
Sugars, added
9g
N/A
Thiamin (B1)
0.2mg
12%
Zinc
2mg
15%

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