Turkey With Ancho-Orange Sauce

• 2 pounds sweet potatoes (about 4 medium)
• 1 1/2 pounds turkey cutlets
• 2 tablespoons ancho chile powder
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 large Spanish onion, halved and sliced 1/4 inch thick
• 2 teaspoons ground cumin
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 2 tablespoons honey
• 1 1/2 teaspoons dijon mustard
• 1/2 teaspoon grated orange zest
• 3 tablespoons fresh orange juice

1. Pierce the sweet potatoes all over with a fork; put them in a microwave-safe dish and microwave until tender, about 20 minutes.
2. Halve the sweet potatoes and scoop the flesh into a bowl.
3. Mash with a fork until fluffy; cover and keep warm.
4. Meanwhile, pat the turkey dry and sprinkle with 1 tablespoon chile powder and 1 teaspoon salt.
5. Heat the olive oil in a large cast-iron skillet over medium-high heat.
6. Add the turkey and cook until browned, 3 to 4 minutes per side.
7. Transfer to a plate.
8. Wipe out the skillet and place over high heat.
9. Add the onion and cook, stirring, until dark around the edges, 4 to 6 minutes.
10. Stir in the remaining 1 tablespoon chile powder and the cumin; cook 30 seconds.
11. Add the broth, heavy cream, honey, mustard, and orange zest and juice; simmer until thickened, about 5 minutes.
12. Add the turkey and warm through, 1 minute.
13. Serve with the mashed sweet potatoes.
14. Per serving: Calories 621; Fat 20 g (Saturated 8 g); Cholesterol 115 mg; Sodium 851 mg; Carbohydrate 63 g; Fiber 9 g; Protein 49 g
15. Photograph by Christopher Testani

sweet potatoes, turkey cutlets, ancho chile powder, kosher salt, extravirgin olive oil, spanish onion, ground cumin, chicken broth, heavy cream, honey, mustard, orange zest, orange juice

Taken from www.foodnetwork.com/recipes/food-network-kitchens/turkey-with-ancho-orange-sauce-recipe.html (may not work)