Lunch: Pecan Crusted Turkey Tenderloin with Sweet Potatoes

Nothing says the holidays like turkey and sweet potatoes. This delightful dish is full of vitamin A, fiber and healthy fats from the pecans.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Pecan Crusted Turkey Tenderloin with Sweet Potatoes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

Nonstick cooking spray
1 egg
2 egg whites
1 tsp garlic powder
1/2 tsp ground black pepper
2 oz pecan chips
1 (24-oz) turkey breast tenderloin
2 (6-oz) sweet potatoes, peeled and cut into wedges (about 18 wedges per potato)
1 Tbsp olive oil
1/2 tsp cinnamon
2 Tbsp Splenda Brown Sugar Blend

Instructions

Preheat oven to 350 degrees F. Spray large rectangular baking dish with nonstick cooking spray.
In a medium shallow bowl, whisk together egg and egg whites.
In another medium shallow bowl, combine garlic powder, pepper and pecans.
Dip turkey breast tenderloin in egg mixture and coat well. Dredge turkey in pecan mixture and cover on both sides. Place in baking dish. Discard leftover egg mixture.
In a medium bowl, mix together the sweet potatoes, oil, cinnamon and Splenda Brown Sugar Blend.
Arrange the sweet potatoes around the turkey breast tenderloin in baking dish. Bake for 50 minutes or until done (turkey breast reaches 165 degrees).
MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free and this dish can be made gluten-free.

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