spiced-rubbed turkey breast with sweet potatoes

Source: Everyday Food

1 1/2 tsp. dried crushed rosemary
1 tsp. sweet paprika
coarse salt and ground pepper
2 T. fresh lime juice (from about 1 lime)
6 tsp. olive oil
2 boneless turkey breast halves (about 2 lbs. each), skin removed
2 sweet potatoes (about 8 oz. each), halved lengthwise

Preheat oven to 400.  In a small bowl, mix rosemary, paprika, 1 1/2 t. coarse salt, 1/2 t. pepper, lime juice, and 4 t. oil; rub all over turkey.  Leaving space between them, place both halves in the center of a large rimmed baking sheet.

Brush cut sides of sweet potatoes with remaining 2 t. oil; place cut side down, on sheet with turkey.  Roast until an instant read thermometer inserted in the center of each breast half registers 160, about 50 minutes (potatoes should be tender).  Let stand 10 mins, loosely tented with aluminum foil to keep warm (temperature will rise by 5 degrees).

Cut 2/3 of one breast half into thick slices (reserve remaining turkey).  Cut potato halves into wedges.  Transfer turkey slices and potatoes to serving platter, drizzling turkey with any juices from baking sheet.

Cool remaining turkey completely.  Divide evenly between 2 airtight containers or wrap in plastic and refridgerate.

This recipe was intended to yield a large amount of roasted turkey to be used in 2 additional recipes - which was just too much food for us.  Instead, I opted to buy packed turkey breast tenderloins, which was a much more reasonable amount of meat for our family of 3.  I had to adjust the cooking time a bit, as I was roasting a much smaller amount of meat.  When I tried to cut the roasted potatoes into wedges, they just mushed - so I opted to serve them as backed sweet potato halves.  Everything was very yummy and satisfying.  I served it with a side of roasted asparagus -  but any green would do!