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1
Preheat an outdoor grill or a grill pan to high.
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2
Preheat a large nonstick skillet over medium-high heat with 2 tablespoons of the vegetable oil (twice around the pan).
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3
Add the thinly sliced sweet potatoes and spread them out in an even layer across the surface of the pan.
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4
Liberally season the potatoes with salt and pepper and let the first side brown up, resisting the urge to stir for about 2 minutes.
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5
Give the pan a good shake and stir, then continue to brown and cook the sweet potatoes, stirring frequently, for 10 to 15 minutes, until the potatoes are browned and tender.
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6
Preheat a small sauce pot over medium-high heat with the remaining tablespoon of vegetable oil.
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7
Add the red onions, jalapenos, salt, and pepper.
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8
Cook for about 2 minutes.
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9
Add the cranberry juice, dried cranberries, chicken stock, and honey.
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10
Bring the mixture to a simmer, turn down the heat to low, and simmer for 5 minutes, or until the liquids have reduced by half.
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11
Season the turkey cutlets with salt, pepper, and poultry seasoning.
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12
Drizzle the cutlets with a little vegetable oil and add the cutlets to the hot grill.
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13
Grill the cutlets for about 5 minutes on each side, or until the turkey is cooked through.
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14
Squeeze the juice of 1 lime over the cutlets just before removing from the grill.
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15
Remove the cranberry salsa from the heat, add the juice of the remaining lime and the cilantro, and stir to combine.
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16
Once the potatoes are browned and tender, remove the pan from the heat and add the butter and parsley.
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17
Toss and stir the potatoes to melt the butter.
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18
To serve, place a helping of the sweet potatoes on a dinner plate, arrange turkey cutlets on top of the sweet potatoes, and top them with a large dollop of the warm cranberry salsa.
