Turkey Pot Roast with Sweet Potatoes and Cranberries

Sweet potatoes and cranberries add a distinctive flavor to this baked turkey dinner! MORE+ LESS-

By Pillsbury Kitchens

July 23, 2010

(2 to 3-lb.) boneless turkey breast

medium sweet potatoes, peeled, cubed (5 cups)

1/2

cup sweetened dried cranberries

green onions, cut into 1/2-inch pieces

3/4

cup orange juice

1/2

teaspoon dried marjoram leaves

1/4

teaspoon salt

tablespoons butter, melted

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1

Heat oven to 350°F. Place turkey breast in ungreased 13x9-inch (3-quart) baking dish. Arrange sweet potatoes, cranberries and onions around turkey. Pour orange juice over top. Sprinkle with marjoram and salt. Cover with foil.
2

Bake at 350°F. for 1 hour. Uncover; brush with melted butter. Bake an additional 30 minutes or until turkey is fork-tender and juices run clear, spooning pan juices over turkey and vegetables once during baking. Serve turkey and vegetables with pan juices.

Look for sweetened dried cranberries in the produce, bulk or dried fruit section of the grocery store.
Sweet potatoes are high in vitamins A and C, and low in fat. One-half cup of sweet potatoes is comparable to one medium carrot as an excellent source of vitamin A.
Garnish a platter of sliced turkey, sweet potatoes and cranberries with thin slices of orange and fresh marjoram sprigs. Have guests ladle the pan juices from a decorative bowl.