Sweet Potato-Cranberry Stuffed Turkey Breast

1. Preheat oven to 375°; line rimmed baking pan with aluminum foil. In large bowl, toss potatoes, 1 tablespoon oil, salt and pepper; spread on prepared pan and roast 30 minutes or until tender, stirring once halfway through roasting. Cool potatoes completely. Makes about 3 cups potato mixture.
2. In small saucepot, melt butter, sugar and 1/2 cup water over low heat. Add milk; cook 2 minutes or until heated through, whisking occasionally. Remove from heat; cool 5 minutes. Makes about 1 cup sugar mixture.
3. In food processor, purée orange juice, orange zest and potato mixture until smooth; with processor running, slowly add sugar mixture through feed tube and purée until incorporated. Transfer potato mixture to large bowl; fold in cranberries and thyme. Makes about 2 cups potato filling.
4. To butterfly turkey breast, cut lengthwise down center of breast, leaving 1/2 inch uncut. Lay turkey flat between plastic wrap on cutting board; pound to 1/2-inch thick with flat end of meat mallet. Remove plastic wrap; leaving a 1-inch border, spread potato filling over turkey. From long side, tightly roll turkey around filling; with kitchen string, tie turkey crosswise at about 2-inch intervals. Place turkey on rack in large roasting pan; brush top with remaining 1 tablespoon oil. Roast turkey 55 minutes or until juices run clear and internal temperature of thickest part of turkey and filling reaches 160°. Transfer turkey to cutting board; tent with aluminum foil and let stand 15 minutes.
5. Slice turkey crosswise into 16 (1/2-inch-thick) slices.

Approximate nutritional values per serving (2 slices): 351 Calories, 10g Fat, 3g Saturated Fat, 78mg Cholesterol, 419mg Sodium, 31g Carbohydrates, 3g Fiber, 17g Sugars, 11g Added Sugars, 31g Protein