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Jerk Marinated Turkey Legs with Mango-Glazed Sweet Potatoes

Prep: 15 minutes plus marinating

Roast: 1 hour 

Serves: 8 

1 cup mango nectar, divided

1/2 cup less sodium soy sauce

1/4 cup plus 2 tablespoons avocado oil, divided

1/4 cup mild jerk seasoning

8 turkey legs 

4 large sweet potatoes, peeled and cut into 1-inch pieces 

1 tablespoon plus 1 teaspoon chopped fresh thyme

1 teaspoon smoked paprika

1/2 teaspoon ground cayenne pepper

1. In a medium bowl; whisk 1/2 cup mango nectar, soy sauce, 1/4 cup oil and seasoning; divide into 2 large zip-top plastic bags. Add 4 turkey legs to each bag; seal bags, pressing out excess air. Massage turkey in bags to coat and refrigerate at least 2 or up to 4 hours.
2. Preheat the oven to 375°; line 3 rimmed baking pans with parchment paper. Remove turkey from marinade; discard marinade. Place turkey on 2 prepared pans; roast 30 minutes. 
3. In a large bowl, toss potatoes, thyme, paprika, pepper, 1/2 teaspoon kosher salt, and remaining 1/2 cup mango nectar and 2 tablespoons oil; spread onto remaining prepared pan. Turn turkey legs; roast turkey legs and potato mixture 30 minutes or until internal temperature of turkey legs reaches 165° and potatoes are golden brown and tender, stirring once. Makes about 4 cups.
4. Serve turkey legs with potato mixture. 

Approximate nutritional values per serving (1 turkey leg, 1/2 cup potato mixture): 1039 Calories, 49g Fat, 14g Saturated Fat, 371mg Cholesterol, 724mg Sodium, 18g Carbohydrates, 2g Fiber, 6g Sugars, 3g Added Sugars, 123g Protein

Chef Tip(s): To make this recipe keto-friendly, omit the sweet potatoes.