Makes: 6 to 8 servings

Roast Turkey with Sweet Potato, Brown Rice, and Cranberries

Makes: 6 to 8 servings


1 pound boneless turkey breast
1 large sweet potato, scrubbed and halved lengthwise
1/2 cup fresh cranberries
1 small yellow onion, quartered, layers separated
6 fresh sage leaves
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 cup cooked brown rice, warm or at room temperature


Preheat the oven to 400°F.

Arrange the turkey, sweet potato, cranberries, and onion on a rimmed baking sheet and scatter the sage leaves on top. Drizzle with 1 tablespoon of the oil and season with salt and pepper.

Roast uncovered for 25 to 30 minutes, or until the turkey has reached an internal temperature of 155°F when tested at its thickest point with an instant-read thermometer. Let the turkey rest for 10 minutes.

Divide the meal into adult and child-friendly portions. For the kid portions, shred the turkey into small pieces and scoop the sweet potato flesh from the skin. Place in a food processor along with some of the cranberries, onion, and sage. Add a few tablespoons of brown rice. Drizzle in the remaining 2 tablespoons of oil and pulse on and off until coarsely chopped. Serve warm.

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