Roasted Sweet Potatoes, Turkey and Brownies

img_3092img_3099img_3094img_3095Sometimes, I’m social and do dinner with friends. Surprise. Shock. Awe. I know! Me?! Social and doing things outside of my comfort zone on occasion. It’s enough to make anyone have a minor heart attack. Though then again, this “dinner” was with one friend, and we sat around drinking wine while I enjoyed myself cooking… so nothing horribly out of the ordinary. We started with something simple in our planning stages: Starch and Protein (and of course dessert). It was beyond easy to make and even though the turkey was a *bit* on the overcooked side, the spicing made it an absolutely delicious meal that I thoroughly enjoyed cooking. We winged it for the main course and used a Food52 recipe for the after dinner brownies.

PS- apologies for the quality of the photos…

Ingredients (main course)

  • 2 sweet potatoes
  • 1 package (500g) of turkey breast
  • Thyme, Rosemary, Salt, Pepper
  • Olive oil
  1. Easiest recipe in the world right here. Preheat your oven to 400F and begin some prep work. Chop your sweet potatoes in your preferred fashion and toss them with thyme, rosemary, salt and pepper (oh and olive oil too).
  2. Throw them on a tray with baking paper and start your timer for 35 minutes.
  3. In the meantime, chop or keep your turkey breasts as they are (your choice), and toss them in some thyme, rosemary, salt and pepper. If you are choosing to keep them in larger portions, then you should adjust the cooking time for a bit longer (15-20 minutes) versus if you are chopping them into smaller bits (10-15 minutes).
  4. When your timer has reached the 10 or 20 minutes (depending on the way you’re choosing to cook the turkey) – open the oven and put the turkey on top of the sweet potatoes, maybe turning some of them around to get a crispier texture. Close and check every 10 or so minutes to make sure you’re on the right track.
  5. Ta-da! Add some greens on the side to round out your meal and you’re done (at least until dessert)

Ingredients (dessert)

  • 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp espresso powder
  • 4 oz semisweet chocolate chips
  • 6 tbsp butter
  • 1 1/4 cups sugar
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 cup pumpkin puree
  1. Start out as we do for any baking recipe… preheat your oven to 350F, and butter up a brownie pan (8 inches should be good). Potentially you can line it with baking paper too, to make it easier to take to friends.
  2. Whisk together your dry ingredients (flour, cocoa powder, salt, espresso powder)
  3. Melt the butter and chocolate together. If you need to be especially creative: you can heat hot water in your water heater, place it in a pot and then put a bowl floating inside with butter and chocolate and cover it for an undetermined period of time. Or…. or just use a microwave
  4. Mix in your sugar to the butter and chocolate delicious-ness, adding in the eggs, vanilla and pumpkin puree…
  5. Then add in the dry ingredients
  6. Bake for 40 minutes (though definitely check to that you aren’t overcooking)
  7. They should be a bit crunchy on the top and thoroughly moist on the inside. You could freeze them or let them cool, or get lots of chocolate all over your teeth and even burn your tongue trying to eat them hot.

It was the most yum dinner, and honestly: not a pain to make. I wouldn’t want to use these specific tactics if I was hosting a dinner party, but I can imagine making a big batch of sweet potatoes and definitely the brownies as main dishes at the very least. Even the turkey bits, if you just adapted the recipe for a larger portion size – it’s easy, simple and even for a weeknight meal – not a big time waster. Let me know if you’d make anything similar or if you had, what it was like (oh and new spice combinations – I love hearing about them!)

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