Peel the sweet potatoes, cut them into pieces and cook in lightly salted water until soft. Then drain and let them steam dry briefly.
Pat the turkey breast dry, cut it across the grain into medallions and salt lightly. Peel the onion and cut it into rings.
Heat the olive oil in a frying pan over a medium to high heat. Brown the turkey medallions on both sides until golden, then leave to rest briefly.
Cook the onion rings in the pan juices over a medium heat until soft and fragrant. Turn them now and then so they brown evenly.
Mash the sweet potatoes with the almond milk and nutmeg into a creamy mash. Finely chop the parsley.
Spoon the sweet potato mash onto plates, sit the turkey medallions on top and spread the onions over them. Finish with parsley and serve straight away.
Good to know
When you want something warm and soft but not heavy, this dish is just right. It's simple, honest and holds its own even on long days.
Swaps
Almond milk → unsweetened coconut milk (often creamier) | turkey breast → chicken breast (similar protein content) | sweet potatoes → parsnips (milder flavour, also provide fibre) | olive oil → ghee (heat-stable for frying; contains milk)
Allergens
The recipe is dairy-free but contains almonds (tree nuts) in the almond milk. In pregnancy it's suitable as long as the turkey is cooked right through.
