2 Sweet Potatoes (1 ½ lb. Total), peeled and cut lengthwise into 1” wedges
2 T. Canola Oil
1 tsp. Salt
1 tsp. Pepper
1 lb. Ground Turkey (Dark meat will be juicier)
½ C. diced Shallot
¼ C. chopped Fresh Basil
2 T. Balsamic Vinegar
1 T. EVOO
4 slices Fresh Mozzarella
1 small Tomato, sliced into ½” rounds for serving
Almost Pesto Sauce

Preheat oven to 450 with the racks in the upper and lower thirds. Line 2 sheet pans with foil or parchment paper. Place a wire rack on one of the pans. Place sweet potatoes on the rackless sheet pan, drizzle with canola soil, sprinkle with half the salt and pepper, and toss evenly to coat. Spread into a single layer and roast on the upper rack until soft and starting to brown, about 15 minutes. Meanwhile, combine turkey with shallot, basil, vinegar, EVOO, and salt and pepper in a bowl. Mix gently until combined; don’t overmix. Divide into 4 portions and shape each into a patty about ¾” thick. Place burgers on the wire rack and set aside. After the potatoes have roasted 15 minutes, lower oven temperature to 400 degrees. Flip potatoes with offset spatula, move them to lower rack, and place pan with turkey burgers on the upper rack. Roast, rotating the pans halfway through, until burgers are nearly cooked through (165 with instant read thermometer) and the fries are charred and crisp, 20-25 minutes. Remove both pans from the oven and set fries aside. Top each burger with a slice of cheese and return to oven. Roast until burgers are cooked through (at least 165 degrees) and the cheese is melted, an additional 5 minutes. Serve burgers topped with tomato sliced and pesto, fries on the side.

Almost Pesto: Place 1 C. packed basil leaves, 1 heaping cup parmesan cheese, ¼ cup EVOO and a teaspoon of freshly squeezed lemon juice into a food processor and whir until smooth. Add salt and pepper to taste.