Grilled chipotle-dusted turkey cutlets served with roasted sweet potatoes and an incredible sweet and smoky-flavored chipotle mole with blended undertones of chocolate, toasted almond and dried plum.

Grilled Turkey Cutlets with Chipotle Mole

1 pound sweet potatoes
1 tablespoon olive oil
Salt and black pepper
1 cup low-sodium chicken broth
1/4 cup pitted dried plums
3 canned chipotles in adobo, rinsed and seeded
1/3 cup toasted sliced almonds
1 ounce bittersweet chocolate
1 package (about 1 1/2 pounds) Honeysuckle White® Turkey Breast Cutlets
1 tablespoon chipotle or chili powder

1. Heat oven to 400°F (205°C).
2. Cut sweet potatoes lengthwise into wedges; toss with olive oil and season with salt and pepper.
3. Spread sweet potatoes on a roasting pan in one layer; roast about 30 minutes or until tender.
4. Meanwhile, to make mole, in saucepan, bring broth and dried plums to a boil. Remove from heat, cover and let sit 5 minutes.
5. In blender, purée dried plums, broth, chipotles and 2 tablespoons of the almonds. Return mixture to saucepan; add chocolate and stir over low heat until chocolate is melted.
6. Season with salt. Keep warm.
7. Season turkey with chipotle powder and salt.
8. Grill over gas or charcoal about 4 minutes on each side or until cooked through.
9. Arrange turkey and sweet potatoes on platter or individual plates.
10. Spoon mole over turkey and sprinkle with remaining almonds.

Makes 4 servings.

Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.