Turkey Breast with Vegetables and Cranberry Sauce

Preheat the oven to 180°C (approximately 350°F). Rinse the sweet potatoes and cook in a pot of boiling salted water until knife-tender, 25-30 minutes. Drain and rinse under cold water. Rinse the meat, pat dry and season with salt and pepper. Heat the butter in a Dutch oven and saute the meat until golden brown on all sides. Deglaze with the broth, scraping up any browned bits and roast in the oven 45-50 minutes. For the cranberry sauce: Meanwhile, rinse the cranberries, drain and transfer to a pot with the sugar, the orange zest and the spices.

Stir in the wine and simmer 15-20 minutes over medium heat, stirring occasionally. For the side dishes: Press the pre-cooked potatoes through a potato ricer into a bowl and stir in the egg and the flour until the mixture forms a dough. Peel the shallot and chop finely. Heat 2 tablespoons butter in a skillet and cook the shallots until translucent. With well-floured hands, rub the potato mixture into the shallots and stir in the jarred cranberries. Season with salt, pepper and nutmeg and saute, stirring occasionally until the potato mixture is golden brown.

Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into strips. Rinse and trim the beans and blanch in a pot of boiling salted water until crisp-tender. Drain and rinse under cold water. In another pan, heat 2 tablespoons of oil and saute the beans and the pepper strips, tossing frequently and season with salt and pepper. Peel the sweet potatoes, cut into slices and saute until golden brown in a pan with the remaining butter. Sprinkle with the powdered sugar and caramelize.