Cheddar-Crusted Turkey Breast

• Coat one side of each turkey breast portion with mayo.
• Working with one breast at a time, firmly press mayo-coated side into panko mixture to adhere.
• Transfer to a parchment-lined baking sheet, coated-side up.
• Bake in the middle of the oven until cooked through, 18-20 min.**

• Meanwhile, peel, then cut sweet potatoes into 1/2-inch pieces.
• Add sweet potatoes, 1 tsp (2 tsp) salt and enough water to cover (by approx. 1-2 inches) to a large pot.
• Cover and bring to a boil over high heat. Once boiling, reduce heat to medium.
• Simmer uncovered, stirring occasionally, until fork-tender, 10-12 min.

• Add zucchini and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
• Roast, in the top of the oven until tender-crisp, 15-17 min

• Drain and return sweet potatoes to the same pot, off heat.
• Mash sour cream and 1 tbsp (2 tbsp) butter into sweet potatoes until smooth. Season with salt and pepper, to taste.

• Divide sweet potato mash, cheddar-crusted turkey and zucchini between plates.

If you've opted to get turkey breast portions, pat turkey dry with paper towels, then, if applicable, cut into 2 (4) equal pieces on a separate cutting board. Carefully slice into the centre of each turkey breast portion, lengthwise and parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up the turkey like a book, then season both sides with salt and pepper.