Turkey With Ancho-Orange Sauce

Ingredients

• 2 tablespoons ancho chile powder 
• 1.5 teaspoons dijon mustard 
• 2 teaspoons ground cumin 
• 0.5 cup heavy cream 
• 2 tablespoons honey 
• 4 servings kosher salt 
• 1 cup chicken broth low-sodium
• 2 tablespoons olive oil extra-virgin
• 1 large onion spanish halved sliced
• 3 tablespoons orange juice fresh
• 0.5 teaspoon orange zest grated
• 2 pounds sweet potatoes ( 4 medium)
• 1.5 pounds turkey cutlets 

Equipment

• bowl
• frying pan
• microwave

Directions

1. Pierce the sweet potatoes all over with a fork; put them in a microwave-safe dish and microwave until tender, about 20 minutes. Halve the sweet potatoes and scoop the flesh into a bowl. Mash with a fork until fluffy; cover and keep warm.
2. Meanwhile, pat the turkey dry and sprinkle with 1 tablespoon chile powder and 1 teaspoon salt.
3. Heat the olive oil in a large cast-iron skillet over medium-high heat.
4. Add the turkey and cook until browned, 3 to 4 minutes per side.
5. Transfer to a plate.
6. Wipe out the skillet and place over high heat.
7. Add the onion and cook, stirring, until dark around the edges, 4 to 6 minutes. Stir in the remaining 1 tablespoon chile powder and the cumin; cook 30 seconds.
8. Add the broth, heavy cream, honey, mustard, and orange zest and juice; simmer until thickened, about 5 minutes.
9. Add the turkey and warm through, 1 minute.
10. Serve with the mashed sweet potatoes.