Turkey Breast Stuffed with Chipotle Sweet Potato Mash

Turkey Breast Stuffed with Chipotle Sweet Potato Mash
Turkey Breast Stuffed with Chipotle Sweet Potato Mash

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Prep time

30m

Total time

2h 10m

Yields

8

Servings

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La Cocina Goya

Savory turkey stuffed with a spicy Latin twist! Make this delicious dish by marinating a turkey breast in zesty GOYA® Mojo Criollo 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!

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  • Ingredients
  • Directions

Ingredients

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1

skin-on turkey breast (about 5-6 lbs.), butterflied

1 bottle (12 oz.)

GOYA® Mojo Criollo

3 lbs.

sweet potatoes, skinned and cubed 1"

2 tbsp.

Extra Virgin Olive Oil

Winner of the ChefsBest® Excellence Award for overall quality.*

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1 tbsp.

butter

½ cup

GOYA® Brown Sugar Cane (Panela or Piloncillo), grated

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

Directions

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Step 1

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.

For the Filling:

Step 2

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.

Step 3

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.

Step 4

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.

For the Turkey:

Step 5

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).

Step 6

Transfer turkey to cutting board; tent with foil. Let rest 15-20 minutes. Cut into ½" slices. Serve.

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Main Dishes Under 60

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