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1
Preheat oven to 375.
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2
Cut each sweet potato into 4 wedges.
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3
Place in a large bowl.
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4
Drizzle with 1 teaspoon olive oil, 1/2 teaspoon salt and ginger.
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5
Toss to coat.
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6
Place on a large baking sheet.
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7
Bake for 25-30 minutes, or until tender.
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8
About 15 minutes before the sweet potatoes are done, on a sheet of waxed paper, mix together flour, remaining 1/2 teaspoon of salt and pepper.
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9
Dredge turkey slices in seasoned four to coat both sides.
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10
Coat a large nonstick skillet with cooking spray.
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11
Heat skillet over medium heat.
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12
Add turkey and cook, turning once, until cutlets are lightly browned on both sides and white in the center, about 4 minutes.
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13
Place on a serving platter; cover to keep warm.
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14
Add remaining 2 teaspoons of olive oil to skillet.
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15
Add mushrooms and toss over high heat 2 minutes.
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16
Cover skillet, reduce heat to medium-low, and cook until mushrooms are tender, 3-4 minutes longer.
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17
Add Marsala to skillet and bring to a boil over high heat, scraping up any browned bits from the bottom of the pan.
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18
Cook, stirring, until sauce is slightly reduced, about 2 minutes.
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19
Spoon over turkey and garnish with parsley.
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20
Arrange potato wedges alongside.
