Roast Turkey Breast with Warm Sweet Potato Pineapple Relish

2 boneless Turkey Breasts with Skin (1 1/2 lbs.each)
Salt and Fresh Ground Pepper to Taste
1/2 cup Pineapple Juice reserved from relish
1/2 cup Chicken Broth
Relish
1 (20-oz.) Can Pineapple Chunks
2 Tbsp. Butter
2 cups SweetPotatoes, peeled and cut into 3/4" chunks
2 tsp. Grated Fresh Ginger
1/2 cup Packed Golden Brown Sugar
1/2 cup Granulated Sugar
1/2 tsp. Salt or to Taste
1 (12 oz.) Bags fresh or frozen cranberries (not necessary to thaw)

Preheat oven to 400 degrees F. Grease or coat a 9"x13" baking dish with nonstick spray. Rinse breasts and pat dry. Sprinkle both sides with salt and pepper. Place skin side up in baking dish. Pour pineapple juice and broth around breasts. Bake 40 to 45 minutes until thermometer reaches 160 degrees F. Remove from oven; let stand 10 minutes. (The meat will go on cooking and the temperature will rise to 170 degrees or 175 degrees F. If the turkey has a popper in it, it should pop up while the turkey rests.)

Meanwhile, make relish: Drain pineapple, reserving juice. In a large skillet, melt butter over high heat. Add SweetPotatoes and sauti, stirring, until barely tender, 3 to 4 minutes. Stir in 1/2 cup reserved pineapple juice, ginger, sugars and salt. Stir in cranberries. Cook, stirring, until berries begin to pop, about 3 minutes. Stir in pineapple chunks. Remove from heat and let stand 5 minutes.

Remove turkey from pan and slice thinly. Serve with relish.

Makes 6 to 8 servings.

Note: Relish can be easily doubled or tripled.

Source: North Carolina SweetPotato Commission