Roast Turkey Breast with Warm Sweet Potato Pineapple Relish

Roast Turkey Breast with Warm Sweet Potato Pineapple Relish
A boneless breast roasts in only 40 minutes, and carving it is a cinch. Retire your canned cranberry sauce for this ginger-infused, sweet and chunky relish.
Makes 6 to 8 servings

Ingredients:
2 boneless turkey breasts with skin (1 1/2 pounds each)
Salt and fresh ground pepper to taste
1/2 cup pineapple juice, reserved from relish
1/2 cup chicken broth
Nonstick cooking spray

Relish:
1 (20 ounce) can pineapple chunks
2 tablespoons butter
2 cups sweet potatoes, peeled and cut into 3/4-inch chunks
2 teaspoons grated fresh ginger
1/2 cup packed golden brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt, or to taste
1 (12 ounce) bag fresh or frozen cranberries (not necessary to thaw)

Directions:
1. Preheat the oven to 400°F. Grease or coat a 9 x 13-inch baking dish with nonstick spray.
2. Rinse the breasts and pat dry. Sprinkle both sides with salt and pepper. Place skin side up in the baking dish. Pour the pineapple juice and broth around the breasts.
3. Bake 40 to 45 minutes until a thermometer reaches 160°F. Remove from the oven and let stand 10 minutes. (The meat will go on cooking and the temperature will rise to 170°F.)
4. Meanwhile, make the relish: Drain the pineapple, reserving the juice. In a large skillet, melt the butter over high heat. Add the sweet potatoes and sauté, stirring, until barely tender, 3 to 4 minutes.
5. Stir in 1/2 cup reserved pineapple juice, the ginger, sugars and salt. Stir in the cranberries. Cook, stirring, until the berries begin to pop, about 3 minutes. Stir in the pineapple chunks. Remove from the heat and let stand 5 minutes.
6. Remove the turkey from the pan and slice thinly. Serve with the relish.

Note:
The relish can easily be doubled or tripled.