Jerk Marinated Turkey Legs with Mango-Glazed Sweet Potatoes

submitted by ShopRite Yardley

Prep: 15 minutes plus marinating

Roast: 1 hour

Serves: 8

1           cup mango nectar, divided

1/2       cup less sodium soy sauce

1/4       cup plus 2 tablespoons avocado oil, divided

1/4       cup mild jerk seasoning

8           turkey legs

4           large sweet potatoes, peeled and cut into 1-inch pieces

1           tablespoon plus 1 teaspoon chopped fresh thyme

1           teaspoon smoked paprika

1/2       teaspoon ground cayenne pepper

1. In medium bowl; whisk 1/2 cup mango nectar, soy sauce, 1/4 cup oil and seasoning; divide into 2 large zip-top plastic bags. Add 4 turkey legs to each bag; seal bags, pressing out excess air. Massage turkey in bags to coat and refrigerate at least 2 or up to 4 hours.
2. Preheat oven to 375°; line 3 rimmed baking pans with parchment paper. Remove turkey from marinade; discard marinade. Place turkey on 2 prepared pans; roast 30 minutes.
3. In large bowl, toss potatoes, thyme, paprika, pepper, 1/2 teaspoon kosher salt, and remaining 1/2 cup mango nectar and 2 tablespoons oil; spread onto remaining prepared pan. Turn turkey legs; roast turkey legs and potato mixture 30 minutes or until internal temperature of turkey legs reaches 165° and potatoes are golden brown and tender, stirring once. Makes about 4 cups.
4. Serve turkey legs with potato mixture.

Approximate nutritional values per serving (1 turkey leg, 1/2 cup potato mixture): 1039 Calories, 49g Fat, 14g Saturated Fat, 371mg Cholesterol, 724mg Sodium, 18g Carbohydrates, 2g Fiber, 6g Sugars, 3g Added Sugars, 123g Protein

Chef Tip(s): To make this recipe keto-friendly, omit the sweet potatoes.