The rolled stuffed breast sounds good. I like sweets just in jacket but also like them roasted. For this you could put nice thick slices around the turkey roast to roast that way. Nice and simple. For a sauce, just a nice white sauce would be delish. Or some variation. Just some first thoughts.. smiles.

Here's the turkey recipe I saw - I see now that it's an Ina Garten recipe. I like this idea though I'm not sure how fond I am of Pepperidge Farm stuffing mix.....

Here is a link that might be useful: Turkey Roulade

I did the stuffed turkey breast one year. It was good but then there was no turkey for turkey sandwiches...the best part of Thanksgiving! You might want to try this recipe for butternut Squash. I like it better than candied yams.

Butternut Squash

1. 2 c coked mashed butternut squash
2. 3 large eggs
3. 3/4 c brown sugar
4. 1/3 c butter softened
5. 1/3 c. milk
6. 1 tsp. ground ginger
7. crushed corn flake crumbs

Combine 1st six ingredients. Pour into greased 8" square baking dish. Bake 350 35 min. Sprinkle with creal and bake 10 min more. 6 -8 servings

Microwave squash: cut in half place cut side down microwave 8 - 12 min or until tender.

My DIL makes her "famous mashed potatoes".
She peels and cuts up 5 big russets and one big sweet potatoa nd tosses 3 or 4 peeled cloves of garlic into the pot....covers all with water, cooks until tender, drains and mashes it all together...garlic and all...adding the customary butter and cream and salt and pepper while mashing.
Slightly pink and very yummy!
Linda c

I think grilled turkey sounds great! You could use two different marinades if you wanted to mix it up.

What about Ann T's Parmesan Sweet Potato Wedges? I haven't tried them yet, but I'm going to.

I will often peel and slice sweet potatoes into thick rounds and mix with hot peppers (can sub bell peppers), onions, garlic, olive oil, a little seasoning salt and bake. I usually have a couple of chicken breasts on top and that gives a little more flavor. You could just add chicken broth or turkey drippings if you bake the turkey.

Here is a link that might be useful: Ann' Parm Wedges - near end of thread

Here are a couple of recipes you might like to read -

ROASTED SWEET POTATOES AND ONIONS WITH ROSEMARY AND PARMESAN

An inspired mix of ingredients in a savory sweet potato dish. This can be prepared four hours ahead and rewarmed in the oven 10 minutes before serving.

2 3/4 pounds tan-skinned sweet potatoes, peeled, cut into 1-inch cubes
8 tablespoons canola oil
3 garlic cloves, minced
2 1/2 teaspoons salt
1 1/2 teaspoons coarsely ground black pepper
1 1/2 pounds red onions (about 3 medium), halved lengthwise, cut crosswise into 1/4-inch-thick slices

1/2 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh rosemary

Set 1 rack in center and 1 rack at lowest position in oven and preheat to 375F. Line 2 large baking sheets with foil. Place sweet potatoes on 1 sheet; drizzle with 6 tablespoons oil. Sprinkle with garlic, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Toss to coat, then spread in single layer. Place onions on second baking sheet; drizzle with remaining 2 tablespoons oil and sprinkle with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat, then spread in single layer.

Place sheet with potatoes on center rack and sheet with onions on lower rack in oven. Roast until potatoes are tender and onions are tender and brown around edges, stirring every 10 minutes, about 30 minutes total for potatoes and 35 minutes total for onions. (Can be prepared 4 hours ahead. Let stand at room temperature loosely covered with foil. Rewarm uncovered in 375°F oven about 10 minutes.)

Combine sweet potatoes and onions in shallow bowl. Sprinkle with Parmesan cheese and rosemary and toss to coat. Season with salt and pepper; serve.

Makes 6 servings.
Bon Appétit
November 2002

Posted by: glenda_al (My Page) on Mon, Nov 22, 04 at 16:34
Served this for the first time, last year, and plan on again this year.
Baked Sweet potatoes with maple jalapeno sour cream
rub 4 sweet potatoes with oil and salt
Bake at 450 for 40-45 minutes or until soft when pierced.
Place directly on center rack.
For the topping
Combine
1/2 cup sour cream
1 T maple syrup
2 tsp jalapeno, seeded and minced *I used Old El Paso canned chopped green chiles
1 tsp lime juice
Chill till serving
Serve potatoes in jackets with
maple jalapeno sour cream
bacon bits
chopped scallions

Posted by: Cindy_Mac (My Page) on Thu, Sep 19, 02 at 10:50
I made this a couple times last year. I found the original cooking times not quite long enough, so made changes.

SWEET POTATOES BRAISED WITH CREAM,
ROSEMARY AND NUTMEG
2 tablespoons butter
1/2 cup finely chopped shallots
2 1/2 teaspoons minced fresh rosemary
2 pounds sweet potatoes, peeled & cut into 1/2-inch-thick rounds, rounds cut in half
1 1/4 cups low-salt chicken broth
1/2 cupheavy whipping cream
fresh ground nutmeg
coarse salt and fresh ground pepper
HEAT butter in large, heavy skillet over medium-high heat. Add shallots and minced rosemary and sauté until tender, about 3 minutes. ADD sweet potatoes and broth to skillet and bring to boil. Cover skillet, reduce heat to medium-low and simmer until potatoes are almost tender, about 15 minutes. ADD cream and sprinkle lightly with nutmeg. Simmer uncovered until sweet potatoes are very tender and liquid thickens and coats them, about 10-15 minutes. Season with salt and pepper. Adapted from a recipe in Bon Appétit
November 1998