This sweet potato turkey dinner in a skillet is a dinner idea that’s as healthy as it is delicious!
dinner reminds me of Thanksgiving only it’s a heck of a lot easier and whole lot healthier.
It’s the kind of simple tasty recipe your whole family will love. Every time I make it it’s a big hit with mine.
It’s based on a recipe I found in the Betty Crocker’s Healthy New Choices Cookbook
I modified this sweet potato turkey dinner in a skillet to make it more fresh & tasty.
I replaced fresh sweet potatoes for canned, which are fine. But I had fresh in the pantry.
And I went lighter on the butter and maple syrup to decrease the fat and calories a bit, to be a little more Weight Watchers friendly.
- 1 pound turkey breast tenderloin
- ⅓ cup dried cranberries
- ¼ cup orange juice
- ¼ cup maple syrup
- 2 teaspoons butter
- ¼ teaspoon cinnamon
- 2 – 3 sweet potatoes, peeled and chopped into 1-inch chunks
- Spray a 10-inch nonstick skillet with cooking spray and set it over medium heat. Place the turkey tenderloin in the skillet and cook it until brown on one side, about 2-1/2 minutes. Turn it and brown the other side for about 2-1/2 minutes.
- While the turkey is cooking, place the cranberries, orange juice, maple syrup, margarine and cinnamon in a small saucepan and bring the mixture to a boil.
- Arrange sweet potatoes around the turkey in the skillet. Pour the orange juice mixture over the turkey and potatoes.
- Cover and turn the heat to low. Cook over low heat for about 15 minutes. Uncover and cook about 5 minutes longer or until sauce is slightly thickened, the sweet potatoes are tender when pierced with a knife and the juice of turkey is no longer pink when the center of thickest piece is cut.