Ingredients:

Casserole:
2 medium sweet potatoes (white flesh)
2 medium yams (orange flesh)
1 (12oz) bag fresh cranberries, rinsed
1/3 cup creamy natural peanut butter
1/3 cup maple syrup (sugar free works well)
1t ground cinnamon
1/4t nutmeg
1/8t ground cloves

Turkey:
2 bone-in skin-on turkey breasts
rosemary
thyme
kosher salt
2 cans turkey gravy

Directions:

1. Preheat oven to 375. Rinse the turkey breasts under cold water and pat dry. Place each in a pan or baking dish with about 1/2 cup water in the bottom. Liberally apply rosemary, thyme and salt to all sides of the turkey, and lift up the skin (without removing it) to season underneath too. Be sure to place the skin back down, then cover the turkey completely with tinfoil and bake for 1-1/2 hours covered, then 1 hour uncovered or until a meat thermometer registers 160 degrees and the skin is crispy. Let sit for 5-10 minutes before carving.

2. While the turkey is baking, peel the sweet potatoes and yams and dice them into large chunks. Spray a large glass baking dish with cooking spray and arrange the potatoes randomly to mix them up. Try to fit them all on one layer, otherwise use a second glass baking dish. Place the peanut butter in a small bowl and microwave it for 20 seconds. Drizzle the peanut butter on top of the potatoes, followed by the maple syrup, cranberries, cinnamon, nutmeg and cloves. Cover dish with foil and bake for 1 to 1-1/2 hours or until the potatoes are cooked through and tender. Have extra cranberries? Throw them in tomorrow morning’s Pumpkin Pie Oatmeal.

3. If timed right, you should have them ready at the same time. Remember to leave extra time to carve the turkey. Serve with warmed gravy.