Turkey Breast Stuffed with Chipotle Sweet Potato Mash
<p>Savory turkey stuffed with a spicy Latin twist! Make this delicious dish by marinating a turkey breast in zesty GOYA® <a title="Mojo Criollo Marinade" href="https://goya.com/en/products/mojo-criollo-marinade" data-id="5313">Mojo Criollo Marinade</a> and filling it with a creamy sweet potato and smoky chipotle stuffing. This roasted turkey breast can be served as an elegant main dish for any celebration!</p>
Total Time
130m
Prep Time:30m
Yields:8 Servings
Ingredients
1
<p>skin-on turkey breast (about 5-6 lbs.), butterflied</p>
1 bottle (12 oz.)
2 tbsp.
3 lbs.
<p>sweet potatoes, skinned and cubed 1"</p>
2 tbsp.
1 tbsp.
<p>butter</p>
½ cup
½ cup
Directions
Step 1
<p>Place turkey breast, skin-side down, between two sheets of plastic wrap. Using mallet, pound turkey to ½” thickness. Transfer turkey, skin-side down, to glass baking dish. Pour in Mojo until turkey is submerged; season with 1 tablespoon Adobo and cover with plastic wrap. Marinate turkey breast for at least 2 hours prior to roasting.</p>
For the Filling:
Step 2
<p>Preheat oven to 375°F. On a baking sheet, using a brush, lightly coat sweet potato cubes with olive oil, and sprinkle with remaining 1 tablespoon Adobo. Roast sweet potatoes for 30 minutes, or until browned and soft.</p>
Step 3
<p>In a sauce pan, melt butter and brown sugar cane with 2 cups water. Add evaporated milk over low heat; stir in chipotle peppers. Once everything is incorporated, allow to cool for 5 minutes.</p>
Step 4
<p>Put sweet potatoes in food processor or blender. Pulse a few times to make a paste. Slowly add butter mixture. Blend on low until smooth; reserve.</p>
For the Turkey:
Step 5
<p>Using paper towels, pat turkey dry. Place turkey, skin side-down, on work surface so that long side is closest to you. Spread filling mixture on turkey breast, leaving 1” border all around. Starting with long side, roll turkey breast, jellyroll-style, to enclose filling, creating a long, cylindrical shape. Using kitchen twine, firmly tie rolled turkey breast in 1″ intervals. Transfer turkey, seam side-down, to foil-lined baking sheet. Roast turkey, occasionally turning baking tray for even browning, until cooked through, 1 to 1¼ hours. (Temperature should register 160°F on quick-read thermometer when inserted in center of turkey, touching the filling).</p>
Step 6
<p>Transfer turkey to cutting board; tent with foil. Let rest 15-20 minutes. Cut into ½” slices. Serve.</p>
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Turkey Breast Stuffed with Chipotle Sweet Potato Mash
Prep Time: 30m
Total time: 130m
Yields: 8 Servings
<p>Savory turkey stuffed with a spicy Latin twist! Make this delicious dish by marinating a turkey breast in zesty GOYA® <a title="Mojo Criollo Marinade" href="https://goya.com/en/products/mojo-criollo-marinade" data-id="5313">Mojo Criollo Marinade</a> and filling it with a creamy sweet potato and smoky chipotle stuffing. This roasted turkey breast can be served as an elegant main dish for any celebration!</p>
Ingredients
1
<p>skin-on turkey breast (about 5-6 lbs.), butterflied</p>
1 bottle (12 oz.)
2 tbsp.
3 lbs.
<p>sweet potatoes, skinned and cubed 1"</p>
2 tbsp.
1 tbsp.
<p>butter</p>
½ cup
½ cup
Directions
Step 1
<p>Place turkey breast, skin-side down, between two sheets of plastic wrap. Using mallet, pound turkey to ½” thickness. Transfer turkey, skin-side down, to glass baking dish. Pour in Mojo until turkey is submerged; season with 1 tablespoon Adobo and cover with plastic wrap. Marinate turkey breast for at least 2 hours prior to roasting.</p>
For the Filling:
Step 2
<p>Preheat oven to 375°F. On a baking sheet, using a brush, lightly coat sweet potato cubes with olive oil, and sprinkle with remaining 1 tablespoon Adobo. Roast sweet potatoes for 30 minutes, or until browned and soft.</p>
Step 3
<p>In a sauce pan, melt butter and brown sugar cane with 2 cups water. Add evaporated milk over low heat; stir in chipotle peppers. Once everything is incorporated, allow to cool for 5 minutes.</p>
Step 4
<p>Put sweet potatoes in food processor or blender. Pulse a few times to make a paste. Slowly add butter mixture. Blend on low until smooth; reserve.</p>
For the Turkey:
Step 5
<p>Using paper towels, pat turkey dry. Place turkey, skin side-down, on work surface so that long side is closest to you. Spread filling mixture on turkey breast, leaving 1” border all around. Starting with long side, roll turkey breast, jellyroll-style, to enclose filling, creating a long, cylindrical shape. Using kitchen twine, firmly tie rolled turkey breast in 1″ intervals. Transfer turkey, seam side-down, to foil-lined baking sheet. Roast turkey, occasionally turning baking tray for even browning, until cooked through, 1 to 1¼ hours. (Temperature should register 160°F on quick-read thermometer when inserted in center of turkey, touching the filling).</p>
Step 6
<p>Transfer turkey to cutting board; tent with foil. Let rest 15-20 minutes. Cut into ½” slices. Serve.</p>