Herb-Crusted Sweet Potato Turkey Roll with Savory Rice Pilaf

Directions

Preheat your oven to 350°F (175°C).

In a pot, bring the chicken broth to a boil over medium heat.

Stir in the long-grained rice, reduce heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Remove from the heat and let it stand covered for 5 minutes.

While the rice cooks, heat 1 tablespoon of olive oil in a skillet over medium heat.

Add the finely diced onions and grated sweet potatoes to the skillet and sauté until the onions are translucent and the sweet potatoes are slightly tender, about 5-7 minutes. Set aside to cool.

In a mixing bowl, whisk together the eggs, 1 teaspoon of salt, and 1 teaspoon of ground black pepper.

Add the cooled sweet potato and onion mixture to the eggs and mix until well combined.

Lay out the flattened turkey breast fillets on a clean surface. Spread the sweet potato mixture evenly over the turkey fillets, leaving a small border around the edges.

Carefully roll up each turkey fillet over the filling, securing the ends with toothpicks if necessary.

In a separate mixing bowl, combine the white flour, dried rosemary, dried parsley, dried thyme, garlic powder, and the remaining 1 teaspoon of salt and 1 teaspoon of ground black pepper.

Brush the outside of the rolled turkey fillets with the melted butter, then coat them in the herb and flour mixture.

Place the coated turkey rolls in an oven-safe dish and drizzle with the remaining 1 tablespoon of olive oil.

Bake in the preheated oven for about 40-45 minutes, or until the internal temperature of the turkey reaches 165°F (74°C) and the crust is golden brown.

Once the turkey is done, remove it from the oven and let it rest for 10 minutes before slicing.

Fluff the cooked rice with a fork and serve it alongside the slices of herb-crusted sweet potato turkey roll.