serves 4 prep 15 mins cooking 30 mins
750g sweet potato, peeled and coarsely chopped
Olive oil spray
1 tsp ground cumin
4 turkey breast steaks
3cm-piece fresh ginger, peeled, cut into matchsticks
2 tsp finely grated lemon rind
1/2 cup chicken stock
2 tbs fresh lemon juice
11/2 tbs honey
1 tsp cornflour
Broccolini florets, steamed, to serve
Place sweet potato in a saucepan of cold water and bring to the boil over high heat. Reduce heat to medium and cook for 15 minutes or until tender. Drain. Reheat pan and spray with oil. Add cumin and cook, stirring, for 30 seconds or until aromatic. Add sweet potato. Use a fork to mash.
Meanwhile, heat a non-stick frying pan over medium-high heat. Spray with oil and cook turkey for 2-3 minutes each side or until cooked through. Transfer to a plate.
To make the sauce, reduce heat to medium. Spray pan with oil. Add ginger and lemon rind and cook, stirring, for 1 minute or until aromatic. Add stock, lemon juice and honey. In a bowl, combine cornflour with 1 tbs of water. Stir into stock mixture. Bring to the boil and simmer, stirring, for 3 minutes or until it reduces slightly. Add turkey and cook for 1 minute or until heated through.
To serve, divide mash, broccolini and turkey among plates and top with sauce.