Turkey Roll with Basil Filling on Sweet Potato Mash

Ingredients

• 10 g basil (0.5 bunch)
• 40 g sun-dried tomatoes
• 100 g cream cheese (30% fat; lactose-free if needed)
• Salt
• Pepper
• 500 g thin turkey cutlets (4 thin cutlets)
• 2 tbsp olive oil
• 600 g sweet potatoes (2 sweet potatoes)
• 1 sprig rosemary

Instructions

1. 1.

   Wash basil, pat dry, remove leaves, chop and mix with cream cheese. Dice sun-dried tomatoes, add to the cream cheese mixture, season with salt and pepper.

2. 2.

   Lay turkey cutlets side by side on a board, season with salt and pepper, spread the cream cheese filling over each. Roll up into roulades and place in a small greased baking dish using ½ tbsp oil. Bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20 minutes.

3. 3.

   Meanwhile peel, wash, dice sweet potatoes and boil in salted water on medium heat until tender, about 15 minutes.

4. 4.

   While the potatoes cook, wash rosemary and chop needles. Drain sweet potatoes, mash with a potato masher, season with remaining oil, salt, pepper and rosemary. Plate the turkey roulades atop the sweet potato mash.