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2 boneless turkey breast halves, skin removed
2 sweet potatoes halved lengthwise
6 tsp Epicurean Rosemary Extra Virgin Olive Oil (divided)
1 tsp sweet paprika
1 ½ tsp Epicurean’s Himalayan Pink Ancient Salt
½ tsp ground black pepper
Juice from 1 large lime

In a small bowl, whisk together paprika, Epicurean’s Himalayan Pink Ancient Salt, pepper, lime juice, and 4 Tbs. Epicurean Rosemary Extra Virgin Olive Oil. Rub all over turkey. Place turkey breasts in the center of a large rimmed baking sheet, leaving space between the halves.
Brush cut sides of sweet potatoes with remaining 2 Tsp of Epicurean Rosemary Extra Virgin Olive Oil and place cut side down on baking sheet with turkey.
Roast about 50 mins. or until meat thermometer reads 160 degrees. Remove from oven, cover loosely with foil and let stand 10 mins.
Slice turkey, cut potatoes into wedges, transfer to serving dish, drizzle turkey with juices from baking sheet and serve.