Turkey steak with mashed potatoes and orange sauce

Ingredients:

• 1 kg sweet potato (about 4 medium tubers)
• 0.7 kg natural turkey cutlets
• 2 tablespoons ground ancho pepper
• 2 tbsp. l. olive oil
• 1 large Spanish onion, halved and sliced ​​into 0.5cm thick half rings.
• 2 tsp ground cumin
• 1 cup lightly salted chicken broth
• 0.5 cups heavy cream
• 2 tablespoons of honey
• 1.5 tsp Dijon mustard
• 0.5 tsp. grated orange zest
• 3 tablespoons freshly squeezed orange juice

Preparation:

1. Pierce the sweet potato with a fork, place it in a microwave-safe bowl, and microwave until soft, about 20 minutes. Cut the potatoes in half and scoop out the flesh into a bowl. Mash with a fork until fluffy; cover and keep warm.
2. Meanwhile, pat the turkey dry with paper towels and sprinkle with 1 tablespoon of ground anchovy and 1 teaspoon of salt. Heat the olive oil in a large cast-iron skillet over medium heat. Add the turkey and cook until golden brown, 3-4 minutes per side. Transfer to a plate.
3. Wipe out the skillet and place over high heat. Add the onion and cook, stirring, until golden brown around the edges, 4 to 6 minutes. Stir in the remaining 1 tablespoon ancho and cumin; cook for 30 seconds.
4. Add the broth, heavy cream, honey, mustard, orange zest and juice; simmer until thickened, about 5 minutes. Add the turkey and heat through for 1 minute. Serve with mashed sweet potatoes.