large sweet potatoes (about 2 1/4 lb.), peeled and cut into 1- to 1 1/2-inch cubes
3
carrots, peeled and cut into 1-inch pieces
2
tsp.
grated orange peel
1/2
cup
melted butter or margarine
2
tbsp.
honey
Directions
Preheat oven to 325°F. Rinse turkey and pat dry. Brush with2 tablespoons melted butter, if desired. Sprinkle turkey evenly with 1/2 teaspoon of the salt and pepper. Place turkey on rack of large roasting pan; set aside.
In large bowl, combine sweet potatoes and carrots. Sprinkle with remaining 1 teaspoon salt and orange peel. Blend 1/2 cup melted butter and honey in small bowl; drizzle over sweet potato mixture and toss to coat. Spoon vegetables around turkey in pan.
Roast 1 to 1 1/2 hours stirring vegetables once or twice or until internal temperature of thickest part of turkey breast registers 170°F and vegetables are tender. Loosely cover with foil. Let stand 5 to 10 minutes before slicing turkey.
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