Honey Mustard Turkey Stuffed Sweet Potatoes
Roasted sweet potato halves piled with honey mustard turkey and green beans, then baked until the tops crisp. A high-protein dinner that comes together entirely in the oven.
- Total
- 92 min
- Prep 15 · Cook 72 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Roasting · Emulsifying
- Savory
- Oven
Instructions
-
Heat the oven to 200°C and line a baking tray with parchment paper.
~12 min
-
Prick the sweet potatoes all over with a fork, place them on the lined baking tray and roast until a knife slides in with no resistance, 40 to 45 minutes.
~45 min
Pricking lets steam escape so the dense flesh cooks evenly without bursting.
If the sweet potatoes are very large, halve them before roasting and start checking at 35 minutes; a knife should slide in with no resistance.
Roasting Roast on parchment at high heat for caramelized edges; a knife should slide into the sweet potato with no resistance before stuffing.
-
While step 2 cooks
While the sweet potatoes roast, stir 2 tbsp mustard, 1 tbsp honey, 1 tbsp olive oil, 0.5 tsp salt and 0.25 tsp black pepper in a small bowl until smooth.
~3 min
Honey and mustard form an emulsion; stirring until smooth keeps the glaze from separating.
Emulsifying Whisk mustard, honey and oil until glossy and uniform; if it looks streaky, keep whisking so the glaze clings rather than pools.
-
Cut the turkey breast into 2 cm pieces and toss in a mixing bowl with the remaining 1 tbsp olive oil and 0.25 tsp salt. Trim the green beans and add them to the bowl.
~6 min
-
Pour the honey mustard glaze over the turkey and green beans and toss until every piece is coated.
~2 min
Coating everything before baking lets the sugars in the glaze caramelize and cling as it roasts.
-
Split the roasted sweet potatoes lengthwise and open them slightly. Spoon the turkey and green bean mixture into and around the potatoes. Return the tray to the oven and bake until the turkey reaches 74°C and the tops are browned and crisp, 18 to 22 minutes.
~22 min
Finishing at high heat browns the exposed turkey and beans while the thermometer confirms safe doneness.
Spread the turkey and green beans in a single layer around the potatoes rather than mounding them high, so the edges brown and crisp instead of steaming.
Roasting Roast on parchment at high heat for caramelized edges; a knife should slide into the sweet potato with no resistance before stuffing.
-
Let the stuffed potatoes stand for 5 minutes so the juices settle, then spoon any pan juices over the tops and serve.
~5 min
Resting lets juices redistribute so they stay in the meat instead of running out when cut.